Gayle’s galley
This past week as we were getting ready for launch, I relied on a couple of “quickie” easy recipes which I thought would be perfect to share with you.
The first is a simple dish - Crispy Chicken. It is so easy and quick to make and is perfect if you want to get food on the table in less than 30 minutes.
The second recipe - Quick Coconut Macaroons - takes advantage of a “cake box” to make an easy quick drop cookie. And, if that wasn’t easy enough, I use the “no name” 200 g bag of sweetened shredded coconut. All you have to measure is the water and the almond extract. This recipe comes from “Taste of Home”.
Enjoy!
Crispy Chicken
2 boneless skinless chicken breasts
¼ - ½ pkg of Garlic and Fine Herbs Boursin® cheese (37.5g-75 g) (Or any flavour you prefer)
1 cup of Panko Bread crumbs
Salt and Pepper, to taste
Oil
Slit each chicken breast in half. Place a boneless, skinless chicken breast, on a cutting board, and hold it flat with the palm of your non-knife hand. Using a sharp knife, slice the chicken breast horizontally into two even pieces. Sprinkle both sides of the chicken with salt and pepper. Coat both sides of the chicken breasts with the Boursin cheese. I use my fingers to spread it all over. Coat each chicken breast (top and bottom) in panko bread crumbs. Fry in a small amount of oil until it is cooked through. (Recommended internal temp for chicken is 165°F).
Note: This recipe is also good for pork chops. I watch for Boursin cheese to go on sale as there can be a huge variance in price. Boursin cheese freezes, so you can stock up when it is on sale.
Quick Coconut Macaroons
1 pkg. (16 ounces) angel food cake mix
½ c water
1-1/2 tsp almond extract (Optional – a little goes a long way)
2 c sweetened shredded coconut (I use a 200 g bag of no-name sweetened shredded coconut)
Preheat oven to 350°F.
In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds.
Scrape the bowl; beat on medium speed for 1 minute.
Fold in the coconut. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets.
Bake until lightly browned, 8-12 minutes. Look at the sides of cookies – they should have a hint of brown.
Let cool on baking sheets for a few minutes. Remove cookies from parchment paper and cool completely on wire racks.