Chicken Lillian
(Originally published to The Minnie Kinney Blog August 9, 2016)
I was home visiting my parents a few weeks ago, and my Mom whipped up one of the most delicious chicken recipes I have ever had! My Momma is a GREAT cook -- but this was out of bounds nomtastic. Juicy, not dry at all, lots of flavor, so easy to make, and totally awesome!
I usually cook the same chicken recipes over and over for Joe and me, mostly out of convenience. They are frequently paleo as I've been on a Whole 30 kick lately, trying to lose a few pounds.
However, I'd say this recipe is still in the low-guilt category and SO EASY.
100% from my Mom to me . . . to you! I obviously decided to name it after her, because any take on Chicken Little is hilarious.
Thanks, Mom, you get full credit for this one! NOM.
Chicken Lillian
(Serves 2)
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Organic Chicken (2 large breasts, filleted -- or 4 boneless thighs)
1/2 Cup Greek Yogurt
2-3 Tablespoons yellow deli mustard
2-3 teaspoons smoked paprika
2 teaspoons garlic powder
pinch kosher salt
pinch fresh cracked pepper
1-2 cups unseasoned, organic panko bread crumbs
Coconut Oil Spray
Preheat oven to 425 degrees Fahrenheit. Keep in mind all ovens are a little different, so you be the best judge!
Trim fat from the chicken. If you choose to use breasts, filet lengthwise as evenly as possible. Boneless thighs do not need to be filleted.
Line each side of the chicken with saran wrap and pound with meat mallet. If you don't have a meat mallet, just use a rolling pin! Pound meat evenly until reaching a thickness somewhere between 1/4" and 1/8".
In a large bowl combine chicken, yogurt, mustard, smoked paprika , garlic powder, salt, and pepper. I use my hands to make sure all of the chicken is coated evenly. The measurements I've provided are an estimate. Depending on the size of the cuts of chicken, you may need more or less. At this point you can refrigerate the chicken and save for later, or move to the next step. Both options will still give you super awesome chicken!
Pour panko breadcrumbs into a bowl or on to a plate. Without removing any of the yogurt mixture from the chicken, roll into the breadcrumbs and place onto a baking sheet. I spray my baking sheets with coconut oil spray as it can handle higher heats much better than other oils. Less chance of sticking!
Lightly spray the breaded chicken with the coconut oil -- this will help the chicken get extra crispy!
Bake in oven at 425 degrees Fahrenheit for 25-30 minutes.
Safely remove baking tray from oven and allow the meat to rest for 5-10 minutes.
Serve with favorite vegetable side dish! Tonight we had a green salad with homemade vinaigrette! The chicken goes great with a lovely homemade marinara sauce or my personal favorite, Sir Kensington's Sriracha Mayonnaise.
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Small Bites by Joe
Hell yeah, chicken!
Its been too long, but we're back. So nice to see you. And, of course, we pick up where we left off, with another Gold Medal winner from my wife, Michelle. In between Olympics viewing, Michelle snuck in some time to make this Chicken Lillian and I'm glad she did.
When we had this chicken at Lillian's I deadpanned to Michelle, "this is something I'd eat again." The chicken is moist and has a great crunch. Almost like fried chicken, but actually better and healthier.
We did not have a side sauce with it this time, but the chicken goes well with a chipotle or Sriracha mayo.
Happy to be back and looking forward to more meals and blogging.
USA, USA!
***Sunday Night Supper (aka Sunday Nite Supper) was originally a food blog created by Michelle and her husband Joe after spending their first year together long distance. They've now incorporated it into Michelle's lifestyle blog to carry on the Sunday Night tradition. Happy eating!***