Posts Tagged ‘beaten eggs’

After a busy Family Day Long Weekend here in Calgary I wanted a relatively simple supper for Monday night since it was weekend wind down night.

I’ve had this recipe filed for a quite some time and while flipping through piles of recipes I came across it. It’s from one of my Sister In Laws.  When she made it for me it was so good I immediately requested the recipe…and then filed it (yikes). Paper piles of recipes….yes it’s true. Back in the day when I lived in Vancouver (early 90’s and slightly before the explosion of online recipes/websites) I used to photocopy or cut out recipes from the Vancouver Province Newspaper. What can I say..the Foodie in me was already emerging. 😉

The photo I took of the chicken is pretty simple. As it was the last day of a long weekend I only had leftovers in the fridge (noodles, potatoes) as accompanients and as such didn’t feel anything looked appetizing enough to be photographed next to my delicious chicken. At least I got the photo before they were devoured!  This recipe has been modified slightly.

Serves 4

Recipe Source: Anita

Honeyed Chicken Teriyaki Bites

3 chicken breasts, boneless/skinless and cut in cubes (1 inch)
1/2 cup flour
1/2 tsp salt or seasoning salt
1/2 tsp pepper
3 eggs beaten
Canola Oil for frying chicken

1/3 cup soya sauce
1/3 cup honey
1 tbsp sherry (dry)
1-2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp toasted sesame seeds
Aluminum Foil

Prepare a baking pan by covering it with foil and placing a rack on it.

Combine flour, salt and pepper. Put your beaten eggs in bowl.  Start by dipping your chicken pieces in the egg bowl first and then flour. Set aside.

In a small pan over medium heat combine soya sauce, honey, sherry, garlic and ginger. Heat until warm to combine flavours.

In a large pan pour approximately 1/4 – 1/2 inch oil and heat it until hot. Add chicken a few pieces at a time (try not to crowd pan) and cook until brown on both sides. Remove from oil, drain on paper towel for a few seconds and then dip in the glaze ensuring it’s covered entirely. Place each dipped piece on your baking pan with rack.

When all your chicken has been placed on the baking pan, sprinkle with toasted sesame seeds.  Set your glaze aside.

Bake at 250F for 20 minutes. After 10 minutes brush some of the leftover glaze on the chicken.

Serve chicken with rice, couscous, vermicelli or in a wrap.

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This easy peasy recipe has become one of our family favourites. It is quick & simple to make and delicious. In addition, the nice thing about this recipe is it is very interchangeable.

I don’t have a recipe that I follow so it varies each time. At present I typically use 3 chicken breasts, so adjust your quantities accordingly to the amount you will need. I further make my own tomato sauce, but you can use your favourite jarred sauce as well. And instead of shake & bake you can use crushed corn flakes, bread crumbs, etc.

Simple Chicken Parmesan


3 – chicken breasts (boneless & skinless)
1 – approx. 700 ml homemade tomato sauce or 2 jars of your favourite sauce
1 – cup grated cheese (we stick with mozza, provolone or a blend & parmesan)
1 – package shake & bake (or any type of breading)
1 – egg, beaten
Splash of Olive Oil
Dried Oregano
Parmesan Cheese

Preheat oven to 350. Warm tomato sauce. Spoon a little tomato sauce on bottom of greased (pam) casserole dish.

Mix together shake & bake, a sprinkle of oregano and good handful of parmesan cheese. Dip chicken breasts in egg then in shake & bake mix. Sear chicken in hot oil in frying pan for about 3-5 minutes or until nicely browned on both sides.

Place chicken breasts on top of tomato sauce in casserole dish, one beside the other so they form a single layer. Spoon a little tomato sauce on top of each breast. Sprinkle a good handful of cheese on top of each breast. Pour the rest of the tomato sauce around the chicken.

Bake in oven about 15-20 minutes or until the chicken is cooked and cheese melted. Spoon the extra sauce over your favourite pasta.

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