Pessach is fast approaching; cleaning the house seems to be harder than you can remember, time is short but all the while the family has to eat and eat well. What to do? What to do?
We scoured the web to come up with nutritious, delicious, easy to make recipes and we found a great chicken dish sure to make everyone’s mouth water at MyDailyMoment.com. We made one change so as to make it worthy of being made in a kosher kitchen:
(adapted from MyDailyMoment.com)
- 4 large whole chicken breasts, split, skinned, de-boned
- 1/2 cup margarine, softened
- 1 clove garlic, crushed
- 2 tbsp. chopped parsley
- 1 tsp. thyme or marjoram
- 2 eggs, beaten
- 1 cup of fine breadcrumbs
- Salt to taste
- Pound breasts thin between plastic bags, keeping the smooth side of breast down.
- Mix next 4 ingredients.
- Dredge chicken in margarine mixture and dip each chicken piece into flour.
- Dip into eggs and finally coat with breadcrumbs.
- Fry in hot oil (375 degrees) for 10 to 12 minutes or bake at 350 degrees for 45 minutes.
- Drain on paper towels.
- Salt after cooking.
- Chicken will keep in a 200-degree oven if placed, uncovered, on a metal tray.
For Pessach you can substitute matzoh meal instead of the breadcrumbs (gebroks)
I’ve had Chicken Odessa before, now I know how to prepare it myself.
Enjoy, gentle reader, enjoy!