Oven Fried Chicken, Cheesy Smashed Potatoes and Steamed Broccoli

Thursday, 11 Sep 2008


This Oven Fried Chicken from the Food Network provides a healthier alternative to standard fried chicken since the skin has been removed from the chicken breasts.  Cooking them with the bones in adds flavor and the seasoning mix in the breading makes them a little spicy.

I didn’t make any major changes to this recipe.  One suggestion is to put the breading mixture on a plate to cover the chicken breasts after they’ve been dipped in the mayo/Dijon mix.  Shaking them in a plastic bag leaves the breading uneven and messy.

I like to prepare the chicken and get it in the oven first because it needs to bake for 40-45 minutes.  This leaves time to get everything else done while it’s cooking.


Cheesy Smashed Potatoes

Rachael Ray’s Cheesy Smashed Potatoes keep with the homestyle theme and are faster and easier than regular mashed potatoes.  I used extra-sharp aged cheddar and grated it myself.  Grating it fresh ensures that you’ll get the most flavor out of the cheese.  These potatoes make a nice bed for serving the chicken.

Steamed Broccoli

Steamed broccoli adds some color and goes well with the cheddar in the potatoes.  I like these basic instructions from Simply Recipes.  Collard greens or spinach would also be good sides for this meal.



We drank Kendall Jackson Chardonnay with the meal.  VinoMatch is a good site for finding wine pairing ideas for your favorite foods.  The cheddar cheese is also a strong flavor in the meal and the chicken is fairly spicy, so another option might be a red such as Cabernet Sauvignon or Merlot.


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