Monday, May 11, 2009

It's a Ziploc Meal

Ziploc isn't a sponsor for me or anything, but after the meal I made Friday night, they could've been! I used the zip-top bags to save me some dishes in the end. I love doing that on Fridays, especially, because it means I get to relax after dinner!

Baked Cornflake Chicken Fingers and Roasted Potatoes

Chicken Fingers
1-1.5 lbs. chicken tenders, or boneless skinless breasts cut into tenders (My pack of tenders had 10 in it)
1 cup flour
seasoning you like (I use garlic salt, onion powder and black pepper)
1/2 stick melted butter
4-5 cups crushed cornflakes (make sure you crush them to oblivion -- they'll stick better)

- Mix flour and seasonings in a zip top bag and add chicken pieces; toss to coat
- Put cornflakes in a zip top bag and crush completely with a rolling pin or meat mallet. If you have a food processor, that would be awesome too
- Place melted butter in a shallow dish for dipping
- Place crushed cornflakes in another shallow dish (I use pie plates for both)
- Shake excess flour off of tenders, and dip in butter to coat, then dip in cornflakes, pressing to make sure they stick to the chicken
- Place on a foil-lined baking sheet lightly sprayed with cooking spray
- Bake chicken at 400 degrees for about 20 minutes
- Serve

Roasted Potatoes
4-6 baking potatoes
2 tsp olive oil
garlic powder
onion powder
black pepper

- Thinly slice the potatoes (about 1/4" thick) and place in a zip top bag
- Add olive oil and seasonings; toss to coat potatoes
- Spread potatoes out on a foil-lined baking sheet sprayed lightly with cooking spray
- Cook at 450 degrees for 15-20 minutes
- Remove from oven; can eat as is, or sprinkle cheddar cheese over them and let it melt


julie said...

the recipe on the french's fried onions can is very similar to this corn flake one, and super yummy. yay for ziploc recipes :o)

Joelen said...

I love how a simple ziploc meal can be pretty handy in the kitchen!