KHOU Channel 11 News Story 1 pack of Chicken = 3 meals

HERE is the NEWS story by Sherri Williams.

I took one pack of boneless skinless chicken breasts and made three dinners for may family of four. Just to show that dinners can be easy, time saving and cost effective all together. Plus, these are recipes that my kids will eat!

First, butterfly each chicken breast. I started off with 6 boneless/skinless breasts in my package that I paid $4.44 for at Fiesta.

You will have a total number of 12 smaller breasts after cutting.

Take about 6 pieces of breasts for the Tortilla Crusted Chicken recipe.

Then quickly marinade 3 pieces of breasts for the chicken fajita tacos and cook the rest of the chicken breasts on the counter top grill. After letting the chicken marinade for about 30 minutes in the refrigerator, grill to internal temperature of 165 degrees Fahrenheit.

After cooking is completed, cover and store in refrigerator. Make sure to keep separate marinated chicken for fajitas and grilled chicken for Gumbo.

Now for the recipes:

Day 1:
Tortilla Crusted Chicken Breasts:
This is a recipe that I have done for over 15 years. It originated when I was making fried chicken and I did not have the breading that I wanted. The chips were actually left over from a weekend get together and I was about to throw them away. I decided to take a chance, crush them up and use them as the breading.
It is always a great party entree, as I have used this for many catering events that I have done in the past. This is not a boring chicken dish.

Ingredients that you will need:
4 Chicken Breasts – I use boneless skinless chicken breast (but any type of chicken will work)
½ Bag of Tortilla Chips – Yellow or White Corn
1 Cup Flour
2 Eggs
Garlic Powder
Onion Powder
Salt
Pepper
1 Fresh Lime

Sauce:
Salsa
Sour Cream
Or
Fresh Pico de Gallo

How to:

Take the four chicken breasts and cut each one in half. Use a mallet (flat side) to slightly pound each piece. Do not flatten too much, but make chicken about ½ inch thick. By doing this, you ensure that the chicken will cook evenly throughout.
Lightly sprinkle each piece of chicken with salt, pepper, garlic and onion powder.
Put tortilla chips in a bag and crush.

This is fun and the kids love doing this. After everyone has had a turn crushing the chips in the bag, I take a rolling pen and give it one last rollover. This makes all the pieces the same size.

Prepare three bowls:
1. Flour – season with salt, pepper, garlic and onion powder
2. Eggs – beat with wire whip until mixed
3. Crushed Tortilla Chips

Taking one piece of chicken at a time, dip chicken into the flour. Making sure to cover the chicken completely. Then dip both sides into the egg mixture. Finally, dip into the crushed tortilla chips covering the chicken completely. Repeat with each chicken piece.
Place chicken on a baking sheet and place in the oven at 350 degrees Fahrenheit for 30 to 45 minutes.
Check the internal temperature of the biggest piece of chicken in the middle of the pan. Make sure it is above 165 degrees Fahrenheit.

While still on baking sheet, cut lime and squeeze one slice over each chicken breast.
Serve hot with (optional) sauce.
Top chicken with fresh Pico De Gallo
OR
Combine salsa with sour cream – mix well (by hand) and place on top of chicken breast.

Day 2:
Chicken Fajita Tacos
Grill marinated chicken breasts on stove top grill. (Way too hot outside!)
Cook to an internal temperature of 165 degrees Fahrenheit.
Slice chicken breasts on the diagonal and place into flour tortillas.
Add assorted toppings and enjoy.
Serve with rice and beans or more fresh veggies.
Get the kids involved and let them make their own tacos.
Create a topping bar and see what veggies they will place on their tacos.

Day 3:
Chicken and Sausage Gumbo

Ingredients
12 cups water or broth
3 Breasts – Shredded Chicken
2 tablespoons vegetable oil
1/2 pound okra, sliced (optional)
1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 link sausage, sliced then cut in half
1 (28 ounce) can Italian-style whole peeled tomatoes – chopped (optional)
1 green bell pepper, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cloves garlic, minced
1/2 Yellow Onion, chopped
3 Green Onions, chopped
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon file powder

Directions
Cook Chicken to 165 degrees F. Shred into small bite size pieces.
Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
Stir flour and remaining 1/2 cup oil in saute pan. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes.
Add 2 cups broth to flour and oil in saute pan
Transfer to crock pot, add chicken, sausage, tomatoes with their juices, bell pepper, celery, yellow onions, carrots, green onions, garlic, bay leaf, salt, thyme, basil, and pepper. Cover and simmer on high. At least 3 hours.
Spoon off any fat from surface of gumbo. Add okra and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.)

Prepare rice as directed. Add 1/2 cup to gumbo and reserved the rest to place in bowl as garnish. Ladle gumbo over the rice and serve.

This is just the example for this week. Each week is another opportunity to make the most out of our meals.
Check out my adventures on TV:
Great Day Houston Weekly Segments