Oven-Fried Chicken

This is really tasty. I used half regular bread crumbs and half panko bread crumbs so that I did not have to pulse half of them until fine. If you want to use all Panko and put half in your food processor for awhile that would be great. I cut the chicken breast pieces in half lengthwise so that they were smaller pieces.

1 1/2 c. low-fat buttermilk
2 tbsp. Dijon mustard
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. kosher salt
1/4 tsp. cayenne
4 boneless skinless chicken breasts
1 1/4 c. panko bread crumbs
1 1/4 c. bread crumbs
3 tbsp. canola oil
salt and freshly ground black pepper

1. Whisk together the buttermilk, mustard, paprika, garlic and onion powders, kosher salt and cayenne in a large baking dish. Add chicken breasts; turn to coat. Cover and refrigerate for 1 hour and up to 4 hours.
2. Preheat oven to 400 F. Adjust oven rack to upper-middle position.
3. In a shallow dish, add bread crumbs, canola oil, salt and pepper. Mix well.
4. Remove chicken from the marinade and dredge in the crumb mixture. Place on sheet pan with rack. Bake until deep golden brown and thermometer registers 160 F, about 25 minutes.

Strawberry-Rhubarb Crumble

I made half of this recipe in a 8x8 pan since there are usually only two of us. Crumbles or crisps are so easy to make and such a delicious way to make a dessert with fresh or frozen fruit.

4 c. strawberries, sliced
4 c. rhubarb, chopped
1 1/2 tsp. orange zest
1/2 c. orange juice
1 tbsp. corn starch

1 c. flour
1/2 c. brown sugar
1/2 c. sugar
1/2 tsp. salt
1 c. oatmeal
12 tbsp. butter

1. Preheat oven to 350 F.
2. Place strawberries and rhubarb in a large bowl.
3. In a small bowl, combine orange zest, orange juice and corn starch. Pour over fruit and stir. Put fruit mixture in a 11x8x2 pan.
4. Combine flour, brown sugar, sugar, salt, oatmeal and butter with fork or process until crumbly. Spread evenly over top of fruit mixture.
5. Bake for 1 hour.