|Maple granola-crusted chicken breast served salad-style|
Maple granola-crusted chicken or salmon
I first fell in love with cooking when I was just seven or eight years old and it didn't take me long to begin experimenting and creating my own recipes. Now, several years later I am known for my love of dreaming up new ways to present the most classic foods. I find that chicken and salmon are two of the best foods to experiment with new and unique flavors and seasonings!
|Maple granola-crusted salmon filet|
One of my more classic creations which is sure to please a variety of taste buds and which can be enjoyed year-round, is my newly-invented and perfected maple granola-crusted chicken breast or salmon filet....I promise you, from the first bite you will be delighted by the combination of flavors!
4 boneless skinless chicken breasts (6.4 oz each) or 4 four-six ounce wild alaska salmon filets
1/4 plus 1/8 tsp. salt (or to taste; the goal is to sprinkle evenly over each piece of meat)
1/4 tsp. pepper or to taste
1 large clove garlic, crushed
2 Tablespoons melted butter (or olive oil)
1 Tablespoon tamari soy sauce
2 Tablespoons maple syrup
1 cup Golden Girl Forest Maple granola
1 Tablespoon butter or oil for browning meat.
Prepare meat 1-8 hours ahead:
1. Gently pound out chicken breasts to about 3/4 inch thick, focusing mostly on the thick portion of the chicken breasts (skip this step if using salmon).
2. Sprinkle each breast or filet evenly with salt and pepper. Place meat in a 4 cup capacity glass dish or container.
3. Mix together the garlic, butter, soy sauce and maple syrup. Pour over chicken breasts or salmon and cover dish tightly.
4. Let chicken marinate at least a couple of hours; preferably overnight. Only let salmon marinate 1-3 hours.
To cook meat:
1. Prepare granola by separating 6 Tablespoons from the cup of granola; place in a plastic baggie and crush with a rolling pin.
2. Pour the entire cup of granola (crushed and whole) in a shallow dish.
3. In another bowl, whisk the eggs.
4. Remove chicken breasts or filets from marinade, reserving marinade. Dip each chicken breast or filet first in the egg mixture, then in the granola mixture, pressing the granola into the meat (with the salmon, press into the pink fleshy side, not worrying too much about the skin side).
5. Heat olive oil or butter in a shallow frying pan on medium heat; gently brown each chicken breast in the oil. Add more oil to pan as needed to keep meat from sticking. Fry for about 2 minutes per side. Follow same directions for salmon, only fry skin-side down for 3 minutes without flipping.
(chicken breasts browning)
6. Place golden-browned meat in a 9x13 baking dish, drizzle reserved marinade over and bake at 350° Fahrenheit for about 20 minutes or until chicken temperature is 165° Fahrenheit. For salmon: bake at 350° Fahrenheit for 7 minutes or until meat flakes easily when cut with a fork.
pictured: 1 filet of salmon hot out of the oven!
The maple granola-crusted chicken breasts or salmon filet can be served warm from the oven, drizzled with a honey mustard dressing and accompanied by a salad and roasted potatoes. Or, let chicken cool a little more and slice. Serve chicken slices on a bed of fresh green salad and drizzle with a honey mustard dressing.
(ready to eat: maple granola-crusted salmon!)
(hot and ready: one maple granola-crusted chicken breast with honey mustard sauce)