Friday, June 02, 2006

Homemade 'shake n bake' Chicken


The inspiration for this dish came from one of my issues of Cooks Illustrated Magazine.
They had a recipe for Shake N Bake Pork Chops. A lady wrote in a request for a shake n bake recipe that would be as tasty and easy as the box, but without all the foreign ingredients often found in prepared boxed foods.

The secret ingredient turned out to be: MELBA TOAST. Crushed and seasoned. Then the pork chops are dipped in egg and coated with the melba toast mixture. They are placed on a baking rack in a baking sheet and baked until crispy.

So I tried it with chicken breast halves, which I pounded to make them thinner. They were very good. I will definately try it with the pork chops too.
Leave me a comment if you want the entire recipe.

4 comments:

The Cookbook Junkie said...

I wonder if this is the same recipe as the oven fried chicken in The New Best Recipe. I know that one uses melba toast.

Looks great!

Annie said...

I don't have that cookbook. But this recipe was created by the test kitchen in response to a reader who wrote in with a request for a healthier home version of shake n bake for pork chops.
It's probably very similar, in fact that's why I decided to use chicken because I figured it would work just as well.
And it did!

Heather said...

I would love the whole recipe!
Thanks for telling me about your site! I know I will have to continue to visit!

Annie said...

Heather, Here is the recipe as seen in Cook's Country from the editors of Cook's Illustrated Magazine.:

Quick and Crunchy Pork Chops (serves 4)

1 (5-ounce) box of Melba toast, broken into rough pieces
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. dried thyme
1/8 tsp. sugar
6 tbsp. mayonnaise
4 center-cut boneless pork chops, 3/4 inch to 1 inch thick (each 6-7 ounces), patted dry with paper towels

1. Adjust oven rack to middle position and heat oven to 425 degrees.
Place Melba toast pieces, salt, garlic power, onion powder, paprika, thyme and sugar in a heavy-duty zipper-lock freezer bag. Seal bag and pound with heavy blunt object(such as a rolling pin) until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 tbsp. mayonnaise evenly inot crumb mixture by gently squeezing outside of bag. Transfer Melba crumb mixture to large plate.

2. Using your fingers, coat 1 chop with 1 tbsp. mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to baking rack over rimmed baking sheet. Repeat with remaining chops.

3. Bake chops until juices run clear and instant-read thermometer inserted into center of pork chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.