My husband has always been the chef in our home and has high standards. Now that he is a cardiac patient and must follow low-sodium and low-fat rules, I find that I need to step in and step up. This recipe is pretty good. I did not not cut the breasts in half, and did fine with 350 for 40 minutes (convection style) and then low broiler for 5 minutes. I might go ahead and try cutting them next time so we aren't waiting so long to eat the meal.
I didn't have rice cereal on hand. I had canned bread crumbs on hand, both plain and seasoned: the sodium is way high. What I used instead was my own concoction of AP flour, ground flaxseed, panko crumbs, and some crushed whole wheat crackers that had been sitting around and whose sodium was lower than the regular bread crumbs. I added my own dried herbs and crushed them with mortar and pestle. The chicken itself I seasoned generously with garlic powder, very lightly with crushed pink himalayan salt, and fresh ground black pepper. In the glass casserole dish, I used high quality unsalted butter and smeared a thin layer to coat the bottom. I did melt some of the same to drizzle on top.
With it, I served a blend of couscous, quinoa, and veggies that came in a steamable bag in the frozen section. I fully expected my husband to hate every bit of it. We were both pleasantly surprised that it all turned out a rather delicious meal that we could feel good about.
Was this review helpful?
0 users found this review helpful
My husband has always been the chef in our home and has high standards. Now that he is a...