Fire And Monkeys

Anyone who knows me knows I love two things

 1) Monkeys that wear clothes and accept tips

 2) Trying out new recipes

Ok, NOW anyone who knows me, knows I'm lying, not about the monkeys of course... about the cooking.

But the inevitable has finally happened, much like Lindsay Lohan has grown tired of her pseudo lesbian relationship... I too have grown tired of the same stirfry I make every Monday night.  Yep, tonight I'm gonna go to the store, buy a bunch of stuff that I will most likely ONLY use for this one particular recipe, and give it a whirl.  

I'm a little nervous about the whole thing actually.  The last time I cooked I ended up actually learning 

 A) I HAVE a fire extinguisher 

and  B)  HOW to USE said fire extinguisher

Tonight's lesson is going to involve how to use a food processor.  Not only do I not know HOW to use one... I have actually never even SEEN one.  I have seen a PICTURE of one before, because I actually have one in the cabinet that I have never taken out of the box... It was from an ex-boyfriend, just like MOST of my kitchen accessories are, and surprisingly most of my socks... kitchen accessories and socks  left over remnants of past loves that have crashed and burned.  Unfortunately, I still have not acquired a MONKEY though!

ANYway.... I am going to paste the recipe in here so you can learn along with me and even give it a shot if you like and we can compare notes while we relax on the veranda with our lemonade and watch the children catch fireflies in the gathering dusk.

Wish me luck!

Oven Fried Chicken
Eating Healthy in 2009. Copyright 2006, Ellie Krieger, All rights reserved.

Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

Prep Time:15 min Inactive Prep Time: hr minCook Time:45 min
Level:
Easy
Serves:
6 to 8 servings

Ingredients
1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)
Directions
Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.

Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.

In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.

One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.

Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.