Chicken
I don’t particularly like chicken, but since I’m eating healthy, I figure I ought to give it one more try.
My first attempt at this recipe was an unmitigated disaster. Flavorless or off-flavor, dry… it was everything I hate about boneless, skinless chicken breasts made worse by whatever the heck was coating it.
So on my second attempt, I made a few tweaks.
The first thing I did was get rid of the sesame seeds. They add nothing. I replaced them with sliced almonds (though only a few. I’d originally used a whole-wheat cracker, but this time around, I used an Italian-flavored organic cracker that I found at Central Market.
When it came time to bake, instead of putting them on a baking sheet, I put them on a rack on the baking sheet. This prevented the bottom from becoming soggy. I also cooked them 40 minutes (or rather to temperature, 167 before carryover).
And, because I love it, I garnished it with a hefty dose of Hungarian Smoked Paprika.
Finally, to kick up the spice a bit, I set it on top of a bed of my recipe-in-the-works healthy but fiery cayenne coleslaw.