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!
Ingredients:
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
Directions:
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
socialslave
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
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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