2 cups crushed "Barbara's" crackers (a healthier alternative for Ritz)
1 tablespoon freshly chopped oregano
1 tablespoon freshly chopped basil
sea salt and pepper to taste
I enjoy preparing an entree that isn’t very fussy. I create it and let the oven do the rest. This recipe is low in fat and sodium and it doesn’t compromise great taste. Using coconut oil gives this recipe a subtle island appeal.
Baking boneless, skinless chicken breasts often results in a bland, dried-out dinner. But with a few quick tricks and our simple Crispy Baked Chicken Breasts recipe, the CHOW Test Kitchen's Amy Wisniewski shows you how to get juicy, flavorful meat every time.
Chicken fingers are a surefire way to make everyone happy at the dinner table; they also tend to be deep-fried grease bombs. In this episode of The Easiest Way, Christine Gallary of the CHOW Test Kitchen shares a simpler, healthier technique for making chicken tenders using our Baked Cracker-Crusted Chicken Fingers recipe.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.