Crispy Oven Fried Chicken Dinner & Yellow Summer Squash
Another night, another dinner in the Sugar Shack. This is one that is more involved, but still turned out delicious. We had crispy oven fried chicken breast tenders stuffed with cream cheese over a bed of rice, yellow summer squash with onions, and a garnish of fresh strawberry roses and sliced avocado. Yes, I enjoy serving him pretty dishes sometimes too.
While all of this was cooked in my toaster oven and Aroma using our generator, I will also explain how it can be cooked in 12volt appliances such as a lunchbox oven and small crock pot. Cooking in 12volt appliances takes a bit longer and a few extra steps, but it is worth it to have a delicious home-cooked meal. There was a long time in our red International that all I had to cook with was a 12volt crock pot and lunchbox oven. I made crispy baked pork chops, even stuffed Cornish hens for Thanksgiving where the skin was seasoned and crispy. Don't think because you don't have an inverter or generator that you are unable to cook a full variety of healthy meals. You just have to be more creative and patient.
Even as involved as this meal was, it only took about 30 minutes prep time and about 1 hour 20 minutes cook time. The longest part was baking the chicken. Instructions below.
- 5-6 thick cut chicken breast tenders
- ¼ block of cream cheese cut into 3 strips, then each strip cut in half.
- ½ small onion diced
- 2 medium yellow summer squash cut into ¼ inch rounds
- 1 cup rice (white, yellow, brown, or wild rice – your choice)
- Chicken in a Biscuit Crackers – placed into a Ziploc back and crushed to make breadcrumbs
- Pink Himalayan Salt
- Crushed Black Pepper
- Greek Seasoning (or Italian, or just garlic powder, what ever you have really)
- 3 TBS grass fed butter
- 1 cup plain Greek yogurt (If you don't have Greek Yogurt, plain regular yogurt or mayonnaise will work)
- 6 fresh strawberries
- 1 avocado sliced
Cut a small pocket into the side of each chicken breast tender. Salt and pepper (and any other seasonings like garlic powder) each piece of chicken front and back. Stuff each piece of chicken with a slice of cream cheese and then pinch the open chicken flaps together. Be sure to not over stuff the chicken with too large of a piece of cream cheese.
In a small bowl mix the Greek Yogurt with salt, pepper, and Greek seasoning (or seasoning of your choice). Set up an assembly line of the chicken, yogurt mixture, bread crumbs, and toaster oven baking tray on a towel on your bed. Towels are golden when cooking in the truck. They save you from spills, crumbs and messes in your bed or on the floor. Take each piece of chicken and coat well with yogurt mixture, drop in the bag of crushed Chicken in a Biscuit breadcrumbs and shake making sure all sides get breaded, then place on your baking tray. Place in toaster oven on 350 for 45 minutes. My toaster oven only goes up to 30 minutes, so in that case do 30 minutes then 15 minutes.
(If you are using a crock pot or lunchbox oven for cooking take a few pieces of aluminum foil and roll each up into balls to line the bottom of the crock pot or lunchbox oven. Place your chicken on top of these foil balls. This will keep the chicken off the bottom where it will get soggy from the juices as it cooks. It is also helpful to place a paper towel or two over the top of the crock pot before placing the lid. Let the ends of the paper towels stick out so the lid is holding them in place up away from the chicken. This will also absorb steam moisture as the chicken cooks, ensuring they are crispy. Cooking time in either the 12volt crock pot, regular crock pot, or 12volt lunchbox oven will of course vary. It will take at least an hour.)
Yellow Summer Squash:
Place diced onions and cut yellow squash in the Aroma with butter and a cup of water. Salt and pepper to taste. Cook on brown rice setting. You'll want the squash cooking at the same time as the chicken since they will take about the same time.
(If you are using a 12volt appliance to cook the squash, again place all ingredients in the crock pot or lunchbox and cook for about an hour)
I cooked my rice in the microwave to save time. But it could be cooked in a crock pot, Aroma, or even a lunchbox oven. Quick, easy, no measure method of cooking rice. Place desired amount of dry rice in a bowl (or Aroma, crock pot, etc). Salt and pepper to taste. I also add a bit of onion powder. Cover with water until the water line is 1 knuckles depth over the rice. What does this mean? Stick your finger in the water until it touches the rice. The tip of your finger should be on the rice, the water line should be at about your first knuckle from your fingertip. That's it. That's the perfect amount of water for ANY kind of rice. Cover and cook for 20 minutes in the microwave (or stove-top pot). Let sit for 5 minutes. Fluff with fork and add butter or what ever toppings you want.
Plate and serve with fresh strawberries a sliced avocado.
~ sierra sugar