Northwest NEWS

August 16, 1999

Home & Garden

Oven-Fried Chicken

Dining In: Picnic Fare

Oven-Fried Chicken

   1/2 c. flour
   1 tsp. dried basil
   1 tsp. mustard powder
   1 tsp. dried oregano
   1 tsp. rubbed sage
   1 tsp. dried thyme leaves
   1/8 tsp. cayenne pepper
   1/2 tsp. salt
   1/2 tsp. freshly ground pepper
   1 egg white
   1/2 c. low fat yogurt
   3 c. finely crushed fat-free soda crackers, about 40
   2 whole chicken breasts, about 2 lbs., split and skinned

   Preheat the oven to 375 degrees. Spray a cake rack and place it on a foil-covered baking sheet. In a shallow dish, combine the flour, basil, mustard, oregano, sage, thyme, cayenne, salt, and pepper. In another dish, with a fork, beat the egg white until frothy. Mix in the yogurt. Place the crushed crackers on a plate. Dip he chicken in the seasoned flour, turning until completely coated. Cover with the yogurt mixture, then roll it in the cracker crumbs. Place the coated chicken on the prepared rack. Leave at least 1 inch between the pieces of chicken. Spray the coated chicken with cooking spray. Bake the chicken for 45 minutes, or until it is golden and the juices run clear when a breast is pierced with a fork. This chicken is crunchy when served within one hour. It keeps, wrapped in foil or plastic, in the refrigerator. Makes 4 servings.

Tuna Salad-Stuffed Tomato Flowers

   1/2 medium green pepper
   1/2 medium red bell pepper
   1 small cucumber, peeled, seeded
   4 red radishes
   1/3 c. loosely packed flat-leaf parsley
   1/8 medium red onion
   6 oz. water-packed tuna, white or chunk light, drained
   Juice of 1 lemon
   Salt and freshly ground pepper
   8 leaves greenleaf lettuce
   4 medium tomatoes, cored

   Finely chop green and red peppers, cucumber, radishes, parsley, and red onion, preferably using a chef's knife. Combine in a large bowl. Add the tuna to the vegetables, flaking it with a fork. Add the lemon juice and toss to combine well. Season to taste with salt and pepper. Place a tomato on lettuce in the center of each plate. With a sharp knife, vertically cut the tomato almost to the bottom, leaving the halves attached. Rotate the tomato, making 2 more cuts to create 6 wedges. With your fingers, spread out the tomato, making a flower. Heap 3/4 c. of the tuna salad nicely over the tomato and serve.

Fruit Desserts To Go

   Ginger Navel Oranges: Cut away the skin and white pith under it, allowing one orange per person. Slice the fruit crosswise into 1/2 inch slices and arrange on a serving plate. Sprinkle with minced candied or preserved ginger, using one Tbsp. per orange.

   Pineapple with Black Pepper: Arrange 2-3 rings of fresh pineapple per serving on a dessert plate. Grind fresh pepper over the fruit. Garnish with a sprig of fresh mint and serve.

   Watermelon with Chocolate: Run a knife between the flesh and the rind of a well chilled wedge of water melon. Cut the meat crosswise into thick slices. Pull alternating slices toward opposite sides of the wedge, staggering them. Grate dark chocolate over the melon slices then sprinkle with ground cinnamon.

   Bluberry Yogurt Parfait: Combine a pint of fresh blueberries with 1/4 c. dried blueberries. Place some berries in the bottom of a stemmed glass. Top with 2 Tbsp. of low-fat lemon yogurt. Repeat, finishing with 2 Tbsp. of yogurt dolloped over a layer of the mixed berries. Sprinkle with toasted sliced almonds.

   Brown sugar nectarines: Sprinkle one Tbsp. of dark brown sugar over a large plate. Slice nectarines in half and arrange in one layer over the sugar, slices on their side. Sprinkle another Tbsp. of brown sugar over the fruit. Cover with plastic and let sit until the sugar dissolves, forming a caramel-like syrup, about 30 minutes, and serve.