Sunday, April 1, 2012

Buttery Garlic Chicken and Creamed Corn

Buttery Garlic Chicken

This chicken recipe is very easy.  If you have time to wait 40 minutes for it to get done baking then it is great.  Hardly any prep work!!

Makes 4 servings

2 eggs, beaten
1 cup round buttery crackers, crushed
1/2 teaspoon garlic salt
4 boneless, skinless chicken breasts
1/2 cup butter, sliced

1. Place eggs in a shallow bowl; set aside.
2. Mix cracker crumbs and garlic salt in a separate bowl; set aside.
3. Dip chicken in eggs and then coat in crumb mixture. Arrange in an ungreased 13" x 9" baking pan; dot
with butter.
4. Bake at 375 degrees for 40 minutes or until juices run clear when chicken is pierced with a fork.

I only had to cook it 33 minutes and it was so juicy and tender!  This recipe was a huge hit!!! Both Josh and I loved it and Jackson ate 1/2 a chicken breast which is almost unheard of so I think that tells you we give it 3 thumbs up here!!

Creamed Corn

Makes 4 servings

1 cup canned corn
1/2 teaspoon milk
2 tablespoons sugar
2 slices bacon, crisply cooked, crumbled and drippings reserved
3 tablespoons all-purpose flour
1/2 cup water
Salt and pepper to taste

1. In a medium mixing bowl, combine corn and milk; add sugar.
2. Place corn mixture and bacon drippings in a large skillet.
3. In a measuring cup, mix flour and water together; blend until smooth. Add enough additional water to
the measuring cup to equal one cup.
4. Add flour mixture to corn and stir over medium heat until mixture is thick; salt and pepper to taste. Cook for 10 to 15 minutes.
I didn't use the bacon, salt or pepper in this recipe otherwise everything is the same as above.

This was not our favorite but may be great for kids to eat corn.  We like corn as is, so it was just too much to have the creamed corn.  It was pretty much Jackson's 1st time with corn so him not loving it is not based on this recipe, it was just new to him so of course it came back out!

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