The Online Cooking Group -- Week One Crispy Chicken

image via Cookie... while I managed to cook something new this week, clearly I didn't have it together enough to actually photograph it too.

So here we are cooking "together"... fun, no?

One of our weekly staples is Bryan's crispy chicken. It's easy (he just dredges skinless chicken breast in egg and breadcrumbs and then fries it outside in our little fryer), and the girlies love it...but it's not exactly the healthiest thing on the block. Did I mention it was fried??

I wanted to try and recreate something similar but baked to eliminate all that fried food guilt, so I scoured my big recipe binder and found this recipe I'd saved from an old issue of Cookie (summer of 2007 I think...) I just made the chicken (no oven roasted tomatoes on a baguette, just chicken) and served it with oven roasted rosemary potatoes and steamed broccoli.


The girlies dug it, Bryan liked it, but he prefers the fried, as he says the chicken is juicier. Overall it was a success. I'll definitely make it again!

So I can't wait to poke around and see what you all cooked. I'll post a couple of my favorites from your blogs over here on Thursday!

Happy cooking.


Oven Baked Crispy Chicken -- Adapted from Cookie

• 4 four-ounce chicken cutlets, pounded thin
• 2 cups plain low-fat yogurt
• 2 tablespoons extra-virgin olive oil
• 2 cups unseasoned bread crumbs
• Zest of 2 lemons, grated
• 2 tablespoons fresh rosemary, finely chopped
• 8 tablespoons grated Parmesan

Place the chicken and yogurt in a resealable plastic bag and refrigerate for at least 3 hours.

Preheat oven to 425° F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, olive oil, and more salt and pepper.

Remove the cutlets, shaking off any excess yogurt, and press them firmly into the bread-crumb mixture.

Transfer to a pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. Remove and let cool.