The last month has been a very busy time for me. There were more family activities than normal, a nephew was born, a birthday party was planned and carried out (K turned 5), and a terrible toothache that led to having my wisdom teeth extracted. I’m kind of tired reading that. Thankfully I had many things to share with you because honestly, I didn’t cook much at all. The things I did cook were fast, easy recipes that I’ve made a hundred times. We ate out a lot more than I care to admit and frankly I was too tired to be creative. It happens. At least it always seems to happen to me a few times a year.
When I get in a cooking rut I do the only thing I can think to do – cook! That’s right I force myself into the kitchen and start with something small like a new kind of salad. This makes me rummage in the fridge where I find and pull out whatever is in there that looks interesting (or is about to go bad). Normally things are getting pretty bare so I have to be creative. One thing leads to another and before I know it I’ve made many new things and I’m exhausted. Two days ago I ended up making 6 different things in a few hours. Guess what – it works. My mind is now filling up with all kinds of recipe ideas! I don’t know if this is normal but it’s very much me.
My favorite recipe that came out of this massive cooking session was what I’m dubbing milk and honey chicken. It’s awesome.
- 4 chicken breasts
- 3 Tbsp honey
- 3 Tbsp juice of preserved lemon or fresh lemon juice
- 3/4 cup milk or heavy cream
- bread crumbs for coating
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1 Tbsp onion powder
- oven safe frying pan
- For this recipe you can use chicken breasts or any piece of chicken. I only used boneless breasts because they cook the fastest and it was what I had on hand.
- Clean and rinse chicken pieces, trimming off any excess fat. In a shallow bowl large enough to fit the chicken, add lemon juice, milk or cream, and 3 Tbsp of honey. This will work the best if you heat the honey until it is a liquid consistency. Whisk all of these ingredients together. You may need to whisk occasionally to keep the honey from clumping.
- In another shallow bowl or lipped plate, pour out the bread crumbs and mix with garlic salt, black pepper, turmeric, and onion powder.
- The chicken can be kept whole or cut into pieces at this point. Add some olive oil to the oven safe frying pan and turn on medium to begin heating up. Preheat the oven to 350F at this point as well.
- Dip each piece of chicken into the liquid mixture, then to the breadcrumbs, back to the liquid and into the breadcrumbs again. Place into the frying pan. Repeat for the remaining pieces of chicken.
- Sear the chicken on all sides for 1-2 minutes. When this is complete place the entire pan into the oven to finish baking the chicken. You could cook the chicken completely on the stove top by using more oil and pan frying. I chose to bake it to cut down on oil.
- The chicken should be ready within 20-30 minutes. Remove from the oven and check.
- To serve any of the traditional dipping sauces could be used or a browned butter or alfredo sauce.