Rosemary Olive Oil Triscuit Chicken Tenders Food

ROSEMARY & LEMON ROAST CHICKEN

Steps:

• Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
• Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

ROSEMARY & OLIVE OIL TRISCUIT CHICKEN TENDERS RECIPE

Steps:

• Preheat oven to 400º Generously spray the inside of a medium size casserole dish with olive oil spray. Pour half bag of Triscuit Rosemary & Olive Oil crackers into a Ziplock bag and seal. Crush crackers with a flat object to a course crumb texture. You could also use a food processor or a rolling pin for crushing. Pour flour into a wide shallow bowl, season generously with salt, pepper and minced Rosemary and whisk ingredients together. Pour Egg Beaters into a second shallow bowl. I've started using Egg Beaters to dredge because I've noticed that whatever follows the egg bath adheres much better than when I use an actual egg. Pour the Triscuit crumbs into a third bowl. Now you're ready to start your dredging assembly line. Coat each breast with the flour mixture. Next dunk them and coat in the Egg Beaters. Thoroughly coat breasts (use tongs to press chicken into the crumbs) with crushed Triscuits; place into casserole dish. Generously spray a coat of Olive Oil spray on top of the chicken, this will give it a marvelous crispy finish; it is so crispy it could pose as fried chicken! Bake at 400º for 30 minutes.

ROAST CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.