And that is all I have to say about that.
This was my second time making spaghetti squash (the first time chronicled here), and it was once again delicious and fun!
The pecan chicken is a great way to shake things up with new and/or healthy ingredients. Yay, pecans!
Here's the line-up:
For this recipe, the book is throwing me a curveball by having two long-baking items set for two different temperatures with different instructions. No way. I adapted this to be not stupid, for your cooking pleasure.
You really need to time this meal right, so I'll describe the recipe a little differently than usual. I usually put the ingredients list first so you can gather everything together, because I'm a sucker for mise en place, but hey, everything in moderation, including mise en place. Just don't let the CIA hear that (the tasty one, not the scary one). I'll just bold the newly-mentioned ingredients.
1. Preheat oven to 400 degrees. Cut ends off 1 medium spaghetti squash (or hack with cleaver - it's fun!) and then cut squash in half lengthwise. Scoop out seeds and wash and dry both sides.
2. Coat a large baking dish with cooking spray. Place squash halves face down on baking dish and spray the skins lightly with cooking spray. Put the timer on for twenty minutes, and get to work on the chicken!
3. Coat a shallow baking pan with cooking spray. In a medium bowl, combine 1 cup crumbled cornflake crumbs, 1/2 cup chopped pecans, 1/2 t. garlic salt, 1/2 t. onion salt, salt and pepper. In a separate bowl, lightly beat 1 egg and 2 egg whites. Put 2 T. flour in a third bowl.
4. Now for the assembly line! Dip each chicken breast (recipe is for a pound of chicken total) in the flour, then the egg mixture, then in the cornflake and pecan mishegas. Coat each side of the chicken breast.
5. Place chicken in the baking pan and spray chicken lightly with cooking spray. Place in the oven with the squash, turn the temperature down to 350 on the oven, and bake for forty minutes or until done.
6. When you remove the dishes from the oven, dig the squash meat from the rind with a fork and place in a bowl; discard the rind. Drizzle oil, Parmesan cheese, butter, salt, pepper, and whatever else you want to put in there, and stir!
Recipe adapted from The Healthy Calendar!
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