Thursday, August 26, 2010

Buttery Garlic Chicken and Creamed Corn

Taken from Dine Without Whine.

Makes 4 servings

2 eggs, beaten
1 cup round buttery crackers, crushed
1/2 teaspoon garlic salt
4 boneless, skinless chicken breasts
1/2 cup butter, sliced

1. Place eggs in a shallow bowl; set aside.
2. Mix cracker crumbs and garlic salt in a separate bowl; set aside.
3. Dip chicken in eggs and then coat in crumb mixture. Arrange in an ungreased 13" x 9" baking pan; dot
with butter.
4. Bake at 375 degrees for 40 minutes or until juices run clear when chicken is pierced with a fork.

Creamed Corn

Makes 4 servings

1 cup canned corn
1/2 teaspoon milk
2 tablespoons sugar
2 slices bacon, crisply cooked, crumbled and drippings reserved
3 tablespoons all-purpose flour
1/2 cup water
Salt and pepper to taste

1. In a medium mixing bowl, combine corn and milk; add sugar.
2. Place corn mixture and bacon drippings in a large skillet.
3. In a measuring cup, mix flour and water together; blend until smooth. Add enough additional water to
the measuring cup to equal one cup.
4. Add flour mixture to corn and stir over medium heat until mixture is thick; salt and pepper to taste. Cook for 10 to 15 minutes.

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