Last night’s dinner was by far the best dinner I’ve made all week. I was flipping through the January/February issue of Food Network magazine and found two recipes that worked perfectly with what I had planned for dinner. One recipe was for spiced oven fries. These were the best oven fries I have ever made, although I did omit some of the spice. The other recipe was for a parmesan crusted chicken. The chicken was crusted with a mix of panko and parmesan cheese. Because I am trying my best to stick to a gluten-free diet, I ground up some Corn Chex to coat the chicken instead.
The Best Oven Fries
- 3 large potatoes, washed and cut into wedges
- Olive oil
- 1 garlic clove, chopped
Preheat oven to 450. Line a baking sheet with parchment paper. Toss potato wedges in olive oil and season with salt. Arrange on a baking sheet and bake for 30 minutes or until golden. Flip potato wedges and sprinkle garlic clove and oregano (about 1 teaspoon). Bake for another 10 minutes and serve.
Corn Chex Parmesan Crusted Chicken
- 4 boneless, skinless chicken breasts
- 3/4 cup parmesan cheese
- 3/4 cup Corn Chex, ground into Panko-like consistency in food processor
- Olive oil
- Cooking spray
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Brush chicken breasts with olive oil. In a shallow dish, mix cheese and Corn Chex. Press chicken into mix and coat both sides. Bake 25-30 minutes, or until cooked through, and serve.
I modified both of these recipes to our liking. These are definite make-agains.