Grape Nuts Oh So Crunchy Chicken Recipes

CRUNCHY SWEET AND SALTY CHICKEN

Steps:

• Preheat oven to 425 degrees.
• In a small bowl, mix mayonnaise and mustard. Slather this mixture all over both sides of each breast using a pastry brush.
• In a large bowl or high rimmed pie plate, place slightly crushed Grape-Nuts, brown sugar and salt and mix to combine.
• Place a breast in the Grape-Nuts mixture and turn, pressing to coat. Transfer breast to a 9X14 baking dish. Repeat for the other three breasts. Spray tops on each breast with a light coating of pan spray.
• Bake uncovered 30-40 minutes depending on breast size. Poke with your finger, if it bounces back, it is done.
• Broil for a few minutes to further brown the tops if desired.
• Let chicken sit for 5-10 minutes. Slice the chicken from the breasts and serve with lime wedges.

ROAST CHICKEN WITH GRAPES

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

HOMEMADE GRAPE NUTS

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda and salt. Stir in the buttermilk, butter, vanilla and maple flavoring if desired, until combined. Spread into six greased 13-in. x 9-in. baking pans. , Bake at 350° for 35-40 minutes. Cool on wire racks. Reduce heat to 250°. Break mixture into pieces. Cover and process in batches in a food processor until small pieces are formed; return to baking pans. Bake for 1 hour or until light brown and crisp, stirring every 15 minutes. Store in airtight containers. Serve as a cereal with milk.