Tuesday, August 14, 2012

South of the Border Chicken

I told you I would get back to our regularly scheduled blog posts.  Y'all this day has been, again, one thing after another.  MM gets home to ask me if I had gone out to look where the 'roof' landed.  No, I hadn't made it out there.  He said it landed end down and left big divots in the field.  Yikes! If the wind had been any stronger, it could have made it to the highway!  Scary stuff, folks.  I don't really even want to think about all the 'could haves'.

I decided to dig through my actual cookbooks for a chicken recipe (as opposed to just hanging out on Google or Pinterest)  Now, don't get me wrong, I did hang out on Pinterest today; just not for recipes.

My small home-town has a sorority of sorts for the ladies of the town.  This sorority has been responsible for the _________ County Cookbook since the 1970's. (I'm assuming it's been longer, because I just Googled said cookbook and the new one is called ....Celebrating 60 years) Now, I don't know if that means the oldest member has been cooking for 60 years, or the club itself is 60 years. Hahaha! That's funny.  I'm sure the club is 60 years old.

Well, talk about going around the block to walk across the street......This particular recipe came from that cook book.  In fact, I just may be featuring several recipes from that little cookbook.




South of the Border Chicken

Ingredients:

1-2 pounds chicken breasts (I actually used tenderloins)
1 1/2 cup bread crumbs
3 eggs, beaten
1/4 plus 1 tsp picante sauce
1 TBS chili powder
1 tsp garlic powder
1/2 cup butter, melted and divided
salt and pepper 

Directions

Melt butter and pour half into a baking dish and set aside. 
In one small bowl, combine the eggs and picante sauce; and in another, combine the bread crumbs, chili powder and garlic powder.  Salt and pepper the chicken to taste.  Dip chicken into the egg mixture, then dredge in the bread crumb mixture. Place in baking dish. Once all the chicken is in the dish, pour remaining butter over it.  Bake on 375˚ for 30 minutes or until the chicken is thoroughly cooked.

A definite keeper!  Kolby said "I've died and gone to Heaven"  LOL!  The original recipe calls for 2 tablespoons of chili powder, but I have to keep it pretty mild for my family.  



6 comments:

  1. That chicken looks wonderful. I only signed up for Pinterest yesterday - just about the last person... So far I am only using it as a pictorial index for my blog.

    Have a great week!

    ReplyDelete
    Replies
    1. Thanks, Carole! Be careful! That Pinterest can be...no IS very addicting! Thanks for stopping by.

      Delete
  2. This chicken looks really good, and I love recipes for baking! Those hometown cookbooks like that usually have some great recipes!

    ReplyDelete
    Replies
    1. They almost always do, Anita. I can't believe I forgot about this one. Thanks for stopping by!

      Delete
  3. Pinned this the other day! Can't wait to try it :) Thank you for sharing at All my Bloggy Friends this week! I hope to see you again Tuesday, Dana! :)

    ReplyDelete
  4. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete