I think I’ll have to put my goal on hold for a little bit. I’m in DC this summer, which is going to be amazing, but unfortunately the dorm I’m staying in only has one small kitchen in the basement. I’m going to try to cook when I can, but I think I’m going to have to resort to dorm room cooking. In the mean time, here is an old recipe I didn’t get a chance to post.
16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs (I didn’t have this, so I used extra panko and mixed it with Italian Seasoning)
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray
1. Preheat oven to 425° and lay aluminum foil on a baking sheet
2. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
3. Season chicken with salt and pepper, put in the bowl with the olive oil, and mix well so the olive oil evenly coats all of the chicken.
4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
5. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turnover then cook another 4 – 5 minutes or until cooked though.
I think I should have cut the chicken into bigger chunks, this way they would have browned slightly more evenly since the chicken would take longer to cook. Other than that, I really enjoyed this recipe. It was also pretty easy to make, so I’ll probably try this again next semester.
Now off to enjoy my time in DC!
(I’ll leave you with some pictures from my trip to the National Zoo)