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.
How to Make Easy Baked Chicken Fingers
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.
This veggie-packed sheet pan shakshuka is easy to prep and, equally important, an absolute breeze to clean up. It’s a great meatless weeknight meal option, and would also make for an impressive no-fuss brunch entree for a crowd.