Unlike the usual coating on fried chicken, this one has calcium-rich sesame seeds and full-fibre, heart-healthy ground flaxseed. We guarantee this crispy coated chicken will be the star at your next picnic.
Quick-cooking skinless, boneless chicken breasts are a popular dinner staple. Try:
* Spicy Southwest Stir 1 cup (250 mL) salsa with 1/2 cup (125 mL) white wine and 3 tbsp (45 mL) oil. Pour over 8 chicken breasts in a 9×13-inch (3-L) baking pan. Bake in 375F (190C) oven until springy when pressed, 30 to 40 minutes.
* Garlic Butter Chicken Stir room-temperature garlic butter with pinches of curry powder, cumin and salt. Rub over 4 chicken breasts. Grill over medium heat, turning often, until springy when pressed, 10 to 12 minutes.
* Marvellous Marsala Brown 4 chicken breasts in butter, 4 minutes per side. Pour in 1/3 cup (75 mL) marsala and 1 tbsp (15 mL) lemon juice. Sprinkle with salt and pepper. Cover and simmer 4 to 6 more minutes.
When frying, it’s important to use oil that’s rich in unsaturated fat, such as canola or sunflower oil. They don’t contribute to your cholesterol levels the way some oils do, such as palm or coconut oils, which are loaded with saturated fat. Plus, canola and sunflower oils can be heated to high temperatures necessary for frying without smoking or burning.