It used to be that boneless skinless chicken breasts were the majority of our chicken meals. Since I started insisting on humanely farmed chickens I have been buying whole chickens & roasting them. This month I felt like something besides the same old roast chicken. I decided to try my hand at cutting up the chicken, and I also happened to see a couple of different blog posts recently about cutting up your own chicken.
However, when I went to cut up my chicken, I did not have any of that information in front of me. I can't exactly cut up a chicken on my desk. (Has anyone invented a laptop computer that installs under your kitchen cabinets? I think they really should- and make sure I get credit for the idea!) Plus my son was using the computer, and I decided to let him stay occupied while I hacked my way into this chicken! I got the wings and drumsticks off, that was easy enough. But after that I kept flipping the bird over & over- everything looked the same. I also got off - what are those? thighs? drumettes? And I cut the breast meat off (quite a bit there). I am not sure what all I did to this poor chicken, but I think it may be a crime somewhere...
Honey Baked Chicken
4 Tablespoons butter (1/2 stick)
1/2 cup honey
1 Tablespoon Dijon mustard
1 teaspoon curry powder
1 teaspoon salt
3 whole bone-in chicken breasts, halved (OK, this is funny- how many chickens have 3 breasts? HA!) OR
one 3 1/2 lb fryer (cut) OR boneless skinless chicken breasts
1. Turn on oven to 350. In a 9x13 dish, melt butter in oven (while it is pre-heating). Remove dish & mix in honey, mustard, curry, & salt.
2. Coat chicken pieces in butter mixture. Bake skin side down 30 minutes. Flip pieces & bake for 20 to 30 minutes more until browned (optional: basting occasionally- I never do though). Reduce cooking time if using boneless chicken breasts.
*I think this recipe may have originally come from menu mailer @ Saving Dinner...
This is all I have to show you, because my family dug into it before I could get the camera out. Some suggested go-alongs for this are green beans & cornbread (with honey butter) or salad & scalloped potatoes. There is a super easy recipe for Cream Scalloped Potatoes at Heavenly Homemakers. You will not believe how easy they are- just cream & potatoes- and my husband said they are "delectable"! You could cook them at the same time/temp as the chicken & they should all be ready at the same time.
That same night I started marinating the chicken breasts for dinner the next night. First I pounded them down (thinner pieces cook faster & also makes for more servings). The recipe for Baked Chicken Breasts Supreme is another favorite of our family & great for company because the marinade makes the chicken really moist. And making your own bread crumbs is another great use for failed (sourdough) bread! I will share that recipe with you in my next post!