I have to say the chicken was delicious. Tender and savory. In addition, it was such an easy recipe to make. Just make sure you leave it to marinate long enough (more than 4 hours) and you're all set. The corn pancakes on the other hand were ... different. I'm not saying they're bad, but they're something other than what I expected. It wasn't until after I had half a pancake and realized I was having a pancake, that it tasted great.
The recipes follow, but first I should mention that I am almost done with my sophomore year of college and I am freaking out. I still can't understand how time can go by so quickly; it feels like just yesterday I was hauling a yellow cart into my dorm room.
Anyways, more about my college life up until now will come in future posts, but here are the recipes.
"Airliner" Chicken Breasts (adapted from If It Makes You Healthy)
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup olive oil
- 2 bone-in chicken breasts
- 1/2 cup fresh herbs (thyme, rosemary, sage), roughly torn
- In a Ziplock bag, combine lemon juice and olive oil. Place chicken breasts inside the bag and cover with mixture. Add herbs and shake gently to coat chicken completely. Place marinade in refrigerator and let sit for 4-12 hours.
- An hour before cooking, remove chicken from marinade and let excess drip. Place chicken in a shallow dish and cover with plastic.
- Preheat oven to 400 F. In a medium pan, over medium high heat, sear chicken breasts skin side down, for about 4 minutes. Turn over and cook for 2 additional minutes. Remove chicken from stove and place in dish. Cook in oven for 20 minutes, or until tender but fully cooked.
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Pinch of fresh ground pepper
- 2 large eggs
- 1 egg yolk
- 1/2 cup milk
- 1 tablespoon olive oil
- 3/4 cooked corn kernels
- 1/2 bunch scallions, sliced (white and green parts)
- 1 tablespoon fresh thyme leaves, chopped
- In a bowl, whisk together flour, cornmeal, baking powder, garlic powder, salt, and pepper.
- Add eggs, yolk, milk and oil and mix to form batter. Gently incorporate corn, scallions, and thyme.
- Heat a large non-stick skillet over medium heat. Pour about 1/3 cup batter into pan and lightly flatten with back of spoon. Work in batches. Cook pancakes until golden brown on both sides, about 2 minutes each.