Hearty and healthy meals can warm the body and soul during these last weeks of winter. Nothing heats up a kitchen like an oven-baked meal. Fortunately, good food can be good for you. The American Heart Association offers this easy and satisfying recipe from its Simple Cookingwith Heart Program. The recipe satisfies your craving for something crunchy. Go ahead and serve the chicken with oven-roasted broccoli sprinkled with chopped nuts.
For more simple, quick and affordable recipes, visit heart.org/simplecooking.
Crunchy Chicken
INGREDIENTS
2 1/2-3 lbs chicken breast
halves.
2 Tbs Dijon mustard
2 cups multigrain cereal
flakes, crushed
1/4 tsp salt
1/4 tsp black pepper
Heat oven to 400° F. Rinse chicken and pat dry. In a medium bowl, toss the chicken and mustard to coat.
In a large bowl, mix the crushed cereal, and add 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
Oven-Roasted Broccoli
INGREDIENTS
1 lb fresh broccoli crowns, rinsed,
trimmed
1 1/2 tsp minced garlic or 2 tsps
jarred, minced garlic
2 tsps low-sodium soy sauce
1 tsp extra virgin olive oil
1/4 tsp black pepper
3 Tbs chopped, unsalted nuts
(almonds, pecans or walnuts suggested — whatever is on
sale will work).
Heat oven to 400° F (or can use same oven as chicken). Rinse broccoli, trim stalks into 1/8 inch-thick chunks and cut florets into bite-sized pieces. Place in a mixing bowl and toss with soy sauce, oil, pepper and garlic.
Sprinkle the chopped nuts evenly into a 9×13 inch casserole dish. Place in the oven 3-4 minutes until lightly toasted. Remove from oven and toss with broccoli mixture.
Transfer broccoli mixture to casserole dish and roast 10-12 minutes until broccoli is tender.
