Frango “frito” no forno

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1 chávena de tiras de milho (ex: doritos, etc) ou pão ralado, picados em migalhas
1 chávena de farinha
4 ovos, ligeiramente batidos
800 g de tiras de frango
1/2 chávena de iogurte grego natural ou maionese
2 colheres de sopa de mostarda Dijon
2 colheres de sopa de mel
1 colher de sopa de sumo de limão
azeite qb, para untar

Aqueça o forno a 200ºC. Forre uma assadeira com papel vegetal. Unte a base com um pouco de azeite. Reserve. Tempere os pedaços de frango com sal, pimenta e um pouco de alho se desejar.

Numa tigela rasa, misture as tiras de milho ou pão ralado. Noutra tigela bata os ovos e numa terceira coloque a farinha. Passe os pedaços de frango pela farinha, seguido dos ovos e finalizando com as migalhas de milho ou pão. Coloque o frango na assadeira preparada. Leve ao forno por 20 minutos ou ate estar dourado e cozinhado no interior.

Enquanto isso, numa tigela pequena, misture o iogurte ou maionese, mostarda, mel e sumo de limão. tempere a gosto com sal e pimenta. Sirva com o frango.

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Bife de Frango com pesto e queijo no forno

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2 large boneless, skinless chicken breasts
2 T Basil Pesto with Lemon or your favorite commercial pesto
2 T low-fat sour cream
2 T grated mozzarella cheese (I used heaping tablespoons of pesto, sour cream and cheese)
2 eggs, beaten (or if they’re large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (or almond meal, but almond flour is better for this because it’s more finely ground) black pepper to taste

Frango com alho e mel cozinhado lentamente

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4 servings | Prep Time: 20 min | Cook Time: 5 hours

Ingredients:

3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Equipment: slow cooker

Directions:

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Kelly’s Notes:
To make this dish kid-friendly, simply leave out the crushed red pepper flakes.

Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.

Depending on your preferences, you may want to pour only a portion of the sauce over the shredded chicken. Any leftover sauce can be served with other proteins or veggies.

justataste.com