Confession: I have been hiding this from you. Not necessarily on purpose, but mostly because I just didn’t know I hadn’t already posted this recipe. I actually went to make this a couple weeks ago and was too lazy to find my recipe card box in all our stuff from the move, so thats when I tried to search it on here and was flabbergasted to find that no such recipe had been posted on my blog yet. Tragedy indeed. So in attempts to wrong the right here is one of my top-5 FAVE Rachael Ray 30 minutes meals. My sister and I used to make this all the time when we were living at home and it is always delicious. Unless you burn the crust, so try to avoid that!
- 4 Boneless Skinless Chicken Breasts
- 1/2 cup self-rising flour
- 1-2 tbsp.garlic powder
- 1-2 tsp poultry seasoning
- 3 egg whites
- 4 handfuls of chopped pecans
- Extra Virgin Olive Oil
Preheat the oven to 325 and then heat an oven safe pan to medium-high heat with 2 tbsp of olive oil .
Salt and pepper the chicken then dip each piece of chicken in a mix of flour, garlic and poultry seasoning. Then dip in the egg whites, then next coat in crushed pecans.
Cook each breast 2mins/side in the pan, should be golden brown when done.
Next place the entire pan into the oven for 8-10 minutes (chicken shouldn’t be raw before going into the oven). Then let cool 3-5 minutes and serve.
A final apple inspired recipe from our little trip to the mountains for apple picking a few weekends ago. This recipe was great, it was a Rachael Ray recipe so it was quick and easy, annnnd we were able to use the apple cider we made earlier in the day to make the gravy to top the pork chops with! Im not even lying when I say this tasted like fall! It was top notch, I definitely recommend it, and its honestly easy enough to be a quick week night meal. We served ours with mashed sweet potatoes, which just added to the level of deliciousness!
- Salt and pepper
- 4 bone-in pork chops, 1-inch thick
- 2 tablespoons extra-virgin olive oil
- 2 large onions, yellow or red, thinly sliced
- 2 Gala or Golden Delicious apples, thinly sliced
- 2 tablespoons finely chopped fresh thyme leaves
- 1 lemon
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup apple cider
- 2 cups chicken stock
Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm.
Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.
Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute
then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.
Serve chop covered with apples and onions, gravy poured down over top.