Sunday, January 17, 2010

Let's taste this recipe for Oven Fried Mustard Chicken tonight.

I'll let you know.

UPDATE: The chicken is moist and flavorful, but I ain't crazy about the texture of the bran flakes, even if the flavor is fine. Next time I try this, I'll use panko bread crumbs. Then it might be a keeper. It's certainly easy.

On the side were cauliflower florets and broccoli spears tossed with extra virgin olive oil, salt, black pepper and sliced garlic, then roasted at 425 degrees. Served with a squeeze of lemon.

Oh, and a slice of peasant bread from the recipe in the book.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.