Craving Ellie in my Belly- Oven Fried Chicken

Today is a busy posting day. I've got Craving Ellie, Barefoot Bloggers, and The Cake Slice. I didn't want to smoosh it all into one post, so I am taking it a day at a time. Ellie today, Barefoot Bonus tomorrow, and The Cake Slice on Saturday- I am using that cake for my baby's birthday this weekend (her birthday is on Thanksgiving, but I don't know if a can do birthday and major holiday all in one?)

This week's Craving Ellie in my Belly recipe was Oven Fried Chicken, chosen by MacDuff over at Lonely Sidecar. I was supposed to use bone-in chicken breasts and thighs without skin, but I decided on boneless, skinless breasts because I knew they would bake up faster and because I couldn't find any breasts that were skinless but bone-in. I left out the cayenne pepper alltogether because a few people mentioned it added too much of a kick, and I do want my children to be able to eat their dinner. So I only had to bake these for about 30 minutes and they were done. I plated them with some fresh thyme because it is so pretty when it flowers and I love the smell. Don't be misleaded though, there is absolutely no thyme in this recipe! We loved this chicken- I will make it in the future!

I borrowed the book we are cooking through, The Food You Crave, this summer from my local library and chose the 4 most delicious looking recipes and made them before I returned the book. Here are my top picks and the posts from this book at first glance-Chickpea and Spinach Salad with Cumin Dressing, Peach French Toast Bake, Fried Rice with Scallions, Edamame and Tofu, and Watermelon, Lime and Mint Granita. Get a copy of this book, you won't regret it!

OVEN FRIED CHICKEN, from Ellie Krieger's "The Foods You Crave"

Ingredients

1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)

2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)

2 tablespoons sesame seeds

3/4 teaspoon cayenne pepper (I omitted this)

1/2 teaspoon garlic powder

2 egg whites (I used 1 egg)

1 cup lowfat, plain yogurt (I used fat free)

1 tablespoon Dijon mustard

1/2 teaspoon salt

Olive oil cooking spray

4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil. Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.

One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray. Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Coming Tomorrow- Barefoot Bloggers Bonus- Chive Risotto Cakes and Mini Orange Chocolate Chunk Cakes + TWD Rice Pudding redo!