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This recipe is featured in Sara Moulton, Cooks at Home.  (We’ve included our variation for boneless chicken breasts below.)

• 12 tablespoons (1 1/2 sticks) unsalted butter
• 3 garlic cloves, minced
• 2 cups fresh bread crumbs (we used store-bought bread crumbs)
• 2/3 cup freshly grated Parmigiano-Reggiano
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• One 3 1/2-pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)

Preheat the oven to 350 degrees F.  Combine the butter and garlic in a small saucepan.  Heat over medium-high heat until the butter has melted.  Pour into a large bowl and cool to room temperature.

Mix the bread crumbs, cheese, salt, and pepper in a large bowl.  Dip each chicken piece, one at a time, into the melted garlic butter.  Transfer to the bread crumb mixture and turn until coated on all sides.

Arrange the chicken in one flat layer on a large baking sheet.  Drizzle on any of the remaining melted butter.  Bake until lightly browned and just cooked through, 50 to 60 minutes.

Variation for boneless chicken breasts: Bake for 20 to 25 minutes, or until internal temperature is 165 degrees.  If cooking fewer chicken breasts than the 3 1/2 pounds of chicken called for in the recipe, just reduce the butter mixture by 1/2 to make it easy.

Breaded chicken in some form or other is on almost every kid’s menu out there, and it should be on yours, too.  Homemade chicken tenders (or whatever your family calls them) allow you to select quality ingredients and customize the flavors so that you can offer this popular source of protein in your meal rotation. Everyone will enjoy it — not just the kids.  Homemade breaded chicken is a simple dish once you have the basic steps down.  Over the years, we have learned tips on preparation and building flavor that make this dish successful (the breading stays on, the outside is browned and crunchy, the inside is moist, and all of it is flavorful). Here are our tips, along with our favorite breaded chicken recipes, and some serving ideas.

Enjoy!

Recipes and Cooking Tips

There are many good recipes for a basic breaded chicken cutlet, and you probably have several versions available to you in cookbooks you already own.  Ina Garten’s Parmesan Chicken in The Barefoot Contessa Family Style is a great recipe.  As you can tell from the title, she adds freshly grated Parmesan to the breading, giving the chicken more depth of flavor.  She also adapts this recipe for kid’s chicken sticks.

• Most recipes call for the chicken to be dipped first in flour, then egg, and finally in breading.  The flour gives the egg a dry surface for the egg to latch on to, and the egg provides the glue for whatever breading you use.  Make sure to pat the chicken dry before dredging in the flour.  Many recipes suggest seasoning each step of the process with salt and pepper.
• For an alternative to using flour and egg, try this easy and delicious recipe for oven-fried chicken by Jean Anderson featured in Sara Moulton’s Cooks at Home.  The chicken comes out moist and full of flavor.  (My family devoured this chicken, and I will definitely keep the recipe on hand. Kimberly)  The recipe is for bone-in chicken but will still work with a shorter cooking time on cutlets.
• Breading options: even if a recipe calls for a certain type of breading, you can use whatever you want.  There are many good store-bought options, including some gluten-free options (for both the flour and breading).  Try whole wheat or Italian style breadcrumbs, panko (a Japanese bread crumb), or even something like corn flake or tortilla crumbs.
• Add flavor to the breadcrumbs:  our featured recipe calls for adding Parmesan to the breading, but you can also add different spices or herbs.
• An extra step to ensure the breading stays on the chicken comes from Cook’s Illustrated.  If you have the time and inclination, let the breaded chicken rest on a wire rack for 5 minutes before cooking.  Once cooked, set the chicken on a paper towel-lined plate, or, even better, on a wire rack again to cool.
• Don’t overcrowd your pan.  You will probably need to cook the chicken in batches, or use more than one pan to save time (handy when someone else in the family is on dish duty!).
• To oven-bake the chicken:
  • If you want to bake the chicken in the oven rather than pan-fry them, consider toasting the breadcrumbs in a little oil to develop a deeper flavor.  Allow the crumbs to cool before using to coat the chicken.
  •  Cook in a 475-degree oven for about 8 to 10 minutes or until the chicken reaches 165 an instant-read thermometer.
• Keep your instant-read thermometer handy, so that you don’t overcook it.
• The chicken will cook faster and more evenly (ensuring success) if you pound the chicken first.  This is something you can even do ahead of time to have the chicken ready to bread and cook up.
• Make sure you let the oil and butter heat properly so that the breading doesn’t just absorb the butter and oil.

* Speedy Version:  Use frozen chicken.  Bell & Evans is a brand of high quality frozen chicken, available in nuggets, tenders, and different coatings, including gluten-free.

Serving Tips

• If your family is only used to the nuggets from fast food chains, then you may want to call your own versions something completely different so as not to raise comparisons.
• Serve on skewers, or cut up with toothpicks, for kids to have fun dipping them into a sauce.
• Breaded chicken can be used to make Chicken Parmesan.  Top with marinara sauce and mozzarella, and bake until cheese melts.  If you do this, make sure to undercook the chicken at first (to about 150 or 160 degrees) so it can finish cooking when the sauce and mozzarella are added.
• Cut up leftover chicken to add to salads, pasta, sandwiches, or wraps.
• Simply serve with lemon wedges (a great alternative to providing a dipping sauce) or with different sauces, like this Honey Mustard sauce, or with some from our post on dipping sauces.
• Honey Mustard Sauce from The Family Dinner by Laurie David
  • ½ cup Dijon mustard
  • ½ cup honey
  • 2 tablespoons mayonnaise
  • 1 clove garlic, grated
  • Salt and pepper to taste

• Mix all the ingredients together in a small bowl, and season with the salt and pepper.

Probably the easiest and most popular quick put-together-from-the-freezer dish that I make is tortellini soup.  One of my freezer basics is packages of cheese tortellini that I use to add to pasta sauce (marinara or pesto) or chicken broth for a quick soup.  The soup is warm and satisfying for a cold day and also light enough for a warm one.

Sharon’s Super Simple Tortellini Soup:

• 32 oz  Chicken Broth (homemade if I have it in the freezer)
• 10 oz package of frozen Cheese Tortellini
• Parmesan Cheese
• Black Pepper

1.  Heat the chicken broth until boiling.  2.  Add the frozen tortellini, and cook until floating and done (about 6 minutes) 3.  Season with freshly grated Parmesan cheese and fresh ground pepper.  Serves two (easy to double).

A simple arugula salad and some fresh sliced fruit can be added for a complete meal.

If I don’t have any dishes already frozen, then I usually use items to assemble a dinner. My favorite things to use are Bell and Evans frozen chicken tenders and brown rice that I heat up on the stove top with a bit of olive oil, some minced garlic, and fresh parsley, if I have it on hand.  I like to round out the meal with either peas or lima beans.  I also like to have bean or chicken taquitos in the freezer.  I sometimes make my own (I just roll up the taquitos, secure them with a toothpick, and freeze until ready to fry them up), but we also really like Trader Joe’s bean taquitos.

I’ve planted some spring herbs in pots on our deck this week, and I’m already enjoying using them.  I planted spearmint and rosemary in their own pots since they spread and grow rapidly.    I planted a large pot with basil, tarragon, sage, and dill.  I’ve used the basil in the Basil Strawberry Iced Tea recipe from Martha Stewart that Kimberly gave me, and in spaghetti sauce.  I’m using the mint today in fruit salad and the rosemary in roasted potatoes.  I absolutely love having fresh herbs ready to add to any dish or meal.  Hello spring!

I haven’t planted any herbs yet this season, but I am looking forward to having fresh herbs right in my backyard again this year.  I have been making lots of fresh salsa, without the chile, so cilantro has been essential.  I am also using a lot of thyme in dishes, like with chicken, spinach, and potato hash, or in marinades for chicken or pork that have Dijon mustard, thyme, salt, and garlic.  The other herb I am using more of right now is dill.  Someone served me a salad with dill in it, and it was a surprisingly good addition that I never thought to use.  So, in addition to serving dill with smoked salmon, I am now using it in salads.

Healthy Eating = Strong and Smart Kids (and adults)

Teaching children about healthy eating is just like giving them any other information.  It needs to be age appropriate, repeated frequently, and explained in a variety of ways.  Feeding your family is a huge daily task, but it is also a daily opportunity to teach your children the value of taking care of their bodies for life-long health and optimal performance.  Introduce the language of nutrition and health early so that even young children have the information to make good choices.  Share repeatedly with your children the information that a balanced diet has multiple short-term and long-term benefits: they will get sick less often, feel better, grow stronger, and have sustained energy to do the activities they enjoy doing.

Small bites of information for small people:

• A balanced diet gives you all the vitamins and nutrients that your body needs to be strong and healthy.
• Eating healthy meals and snacks feeds your growing brain and body so that it will be smart and strong.
• Too much sugar makes you feel hyper and then out of energy.
• Healthy food is like premium gas for a race car – it will make you really fast.
• Good foods are the tools to build a healthy and strong body.

 Easy ways to share information on making strong food choices:

• Use a grocery ad and ask them to circle healthy foods and cross out unhealthy foods.
• Using the “My Plate” template, let them color and fill in the plate portions.
• Grocery shop together to explore and talk about good food choices.
• Use helpful terms.  Healthy food is delicious food.  Call high sugar, high sodium foods “sometimes foods,” not “treats.”
• Have older children write down what they eat for a week, and then review with them what are the healthy and not healthy foods.

Use the Table365 Lunch Idea List to create balanced lunches 

For ideas on a complete menu plan for a week see the Seven Day Sample Menu from My Plate.

Keep the conversation going!

Spice Up Your Week!

A recipe for flavorful, fresh homemade salsa is one of those things everyone should have on hand. It is a great way to showcase the bright flavors of just a few ingredients, especially as we enter into the seasons for such great produce and fruits.

It only takes a few minutes to assemble, and once you’ve made it a couple of times, you won’t even need a recipe.  Adjust the flavors according to your own tastes, and even leave out the chile if your kids don’t like the heat – it will still taste great.  While a favorite brand of jarred salsa has its place — sometimes you just need the convenience and ease – a fresh salsa has such bright flavors and great texture that it may become your go-to instead of the jar.

Our Favorite Ways to Use Fresh Salsa:

• Chips and salsa, of course. Sometimes there is nothing better – or easier — to serve as a snack or appetizer.
• An amazing breakfast with eggs (scrambled or fried) served over black beans and topped with salsa.
• A baked potato with cheddar cheese, sour cream, and salsa.
• Serve fresh salsa over a simply prepared fish fillet, or chicken breast.
• Use in a seven-layer dip.  (Served with chips, this can be a fun no-cook dinner that can be customized for your family).
• Mix with avocado to make guacamole.

Tips:

• Salsa can be made ahead. If you have time, let the salsa sit before serving so the flavors can meld.
• When using chopped raw onion, rinse under cold water to remove some of the bite.
• To reduce some of the heat from the chiles, remove the ribs and seeds before chopping.  Use a melon baller, or small measuring spoon, to scoop out the seeds and scrape down the sides of the chile to remove the ribs.
• Wear rubber gloves to handle chiles if you have sensitive skin, or think you might forget not to rub your eyes!
• To develop more complex flavor, roast the onion, chile, and tomato before chopping.  You can roast them on a dry, cast iron skillet, turning every few minutes.  You can also put them under the broiler in the oven.  They will take on some char and impart that smoky flavor to the salsa.

Fresh Salsa Recipes
We could write a lot about salsas, especially since there are so many great ones to try. We’ve decided to focus on just a few simple versions, though, that will be easy and quick to make for your family.  We’ve already included some of these in past posts, but they are worth repeating. You may be surprised by how much your family likes these once you give them a try, and if they don’t, then more for you!

• Sharon’s Pico de Gallo.  This is a great recipe that highlights all the classic flavors in salsa: fresh tomatoes, onion, cilantro, lime, and chile.  Leave out the chile if you want, and it still makes a delicious salsa.  For variety, you can add corn or fruits, like chopped mango, peach, or jicama.
• Mango Salsa.  We featured this recipe by Ellie Kreiger in our mango post since mangos are in season now. This is a great one to try soon!
• Avocado-Corn Salsa.  This is from Power Foods, by the editors of Whole Living Magazine.  The recipe calls for fresh corn, but if not in season, then frozen works well.

• 2 ears corn, husks and silks removed (or 1 cup frozen corn kernels)
• 2 teaspoons finely chopped jalapeno chiles (ribs and seeds removed for less heat), optional
• 2 tablespoons minced, peeled fresh ginger
• 2 tablespoons vegetable oil
• ½ cup canned black beans, drained and rinsed
• ½ red onion, finely chopped
• ¼ cup fresh lime juice (from 3 to 4 limes)
• 10 cherry tomatoes, quartered
• 2 firm, ripe Hass avocados, halved lengthwise, pitted, peeled, and diced
• Course salt and freshly ground pepper

1.  Heat 1 tablespoon oil in a medium skillet over medium.  Add corn kernels, chiles (if using), and ginger; cook, stirring frequently, until softened, 3 to 4 minutes. Let cool.

2.  Stir together black beans, onion, corn mixture, lime juice, and 1 tablespoon oil.  Add tomatoes, avocados, and ½ teaspoon salt (or, to taste); season with pepper, and stir gently to combine.

Keep it fresh!

My favorite and most-used technology in the kitchen is my iPad. I keep it on the kitchen counter and use it constantly while preparing meals. I listen to Pandora and podcasts while I cook and clean. I look up recipes online, including Table365.com, while cooking. I use search features for information on products and seasonal foods, and I watch informational videos on cooking and food prep techniques.

My favorite lower-tech kitchen tool is my digital thermometer. It allows me to feel confident that my meats are cooked safely, especially before serving them to the children.

I use my iPad or computer in the kitchen to access my recipe files (I keep them in a program called Evernote) or to look up new recipes.  If I am using the iPad, I have a handy stand I use for it that was a gift last year. It is one of those things I would never buy myself, but it is really useful. I just keep it in one of my kitchen drawers for easy access.  If I am alone in the kitchen, I catch up on current events and other interesting topics on NPR.  I either listen on the radio, or stream a program online.  Otherwise, we usually have music on that the kids enjoy listening to as well.  We have some playlists on Pandora to choose from, like a Justin Roberts or Laurie Berkner Band “channel.”

As parents, we invest a lot of time and money into our children’s sports and activities: lessons, equipment, training, and practice.  It is equally important to focus on a good diet, including snacks, for optimal performance.

Healthy snacks before practice help regulate blood sugar and sustain energy.  Post workout snacks should replenish nutrients and support muscles with hydration and protein.

• Pre-workout: NOURISH AND FUEL with super-food snacks filled with fiber, whole-grain carbohydrates, protein, and natural fats and sugars.
• Post workout: SUSTAIN ENERGY AND HYDRATE with healthy protein and hydrating fruits and vegetables.

Not Helpful: Extra sweet and high sugar snacks, candy, soda and sports drinks. These snacks can lead to a sugar spike and then low blood sugar, fatigue, and cranky kids.  Foods high in processed carbohydrates and fat can lead to stomachaches and sluggishness in the short-term and much more devastating health issues long-term.

Use this printable SNACK INSPIRATION LIST for a shopping list, and then load up your pantry and refrigerator to make those busy sports days easier with grab-and-go snacks.

For more information on quality sports snacks for kids see:

• An informative article from the website Super Foods Rx, After-Sports Snacks by Dr. Dr. Geoffrey Harris 
• A Carbohydrate and Calorie Content of Foods By Item from the website MomsTeam
• The Table365 Pinterest site

Go Team!

I love figuring out ways to make things more efficient, especially in the kitchen.  I have found that kitchen shears can make some tasks a little quicker since you don’t have to pull out a knife and cutting board.  Aside from using them as you would any other scissor for food-related items, I like using kitchen shears to cut up tortillas (we use them in scrambled eggs), herbs, quesadillas, and even pizza.  (I used to do a lot more of this when my kids were younger.)

I’m pretty pedestrian in how I use my kitchen shears.  I use them to open packages and other common uses for scissors.  I like to use them to trim fresh herbs into small pieces for garnish or additions to dishes.  My favorite pair of kitchen shears unhinge into two pieces for thorough cleaning in the dishwasher.