Monday, March 21, 2016

Aunt Pittypat's Best Baked Chicken

This morning was spent deep in research on baked scalloped potatoes. Specifically; Potatoes Dauphinoise ("do-fin-WAHZ") – just love that word! From now on when someone pisses me off, I'll call them a dauphinoise!--
This will serve as a bed for baked chicken breast to honor that grand hostess of Atlanta “Aunt Pittypat”. She was known for serving Scarlet O'Hara and her sister Melanie.

While you might think of fried chicken from this fine old Dame, here we offer a slightly more healthy dish. You simply must try it! Then come over and we'll spill the tea for hours!

2½ lbs of boneless / skinless chicken breasts (4 or 5)
3 lbs yellow gold potatoes thinly sliced like a coin
2 pkgs frozen broccoli with cheese
1 16 oz. carton light sour cream
½ 8oz pkg cream cheese
2 cup cornflakes crushed
1 egg
3 slices bacon
1 cup buttermilk

Preheat the oven to 375°F. Pour the buttermilk over the chicken and let sit for 30 minutes to marinate. 

 (If you don't have buttermilk – you can make it quickly: 1 cup whole milk + 2Tbs white vinegar + 8 minutes = fresh buttermilk!)

Scrub the Yukon yellow gold potatoes. The skins are thin so we'll leave them on! These potatoes have enough starch to thicken up the sauce. Just do NOT rinse the slices are they are cut!
Using a mandolin slicer (carefully) slice the potatoes thinly like a coin.

Either thaw or “Bump” the two pkgs of broccoli with cheese for 1 minute each. You just want it fluid. Place this in a bowl. Mix in the sour cream and ½ the cream cheese spread. Using an immersion blender pulse this until it is completely mixed through.

Fry the bacon until crisp and reserve the grease. Break the bacon into bits and stir in the mixture.

Spray a 9 x 13 baking dish. Layer half of the potato slices into the dish. Break some bacon over this and spoon half of the broccoli mixture over this. Nestle the chicken breasts into the bed of potatoes. And complete with the rest of the slices topping everything with the broccoli mixture.

Cover with foil and bake at 375 degrees for an hour.

While that bakes, crush the corn flakes in a large bowl. Mix the crushed corn flakes with the bacon grease.

After an hour remove chicken from oven and uncover. Spoon & smooth the corn flake mix over the chicken and potatoes. 

Return to oven and continue baking for an additional 35 minutes or until a thermometer reads 160 degrees.
Take out of oven and let rest for 15 minutes before serving.

You can choose to serve with a side of green vegetable if your Master calls for it. Or just slide a brown & serve bread into the oven as soon as the chicken dishes are removed.

I can just see ole' Aunt Pittypat beaming down on us having and sharing this wonderful dish dedicated just to her!
For some music:

So grateful to offer this and to serve my Master
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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