|Chicken skin: to eat, or not to eat||06/19/17|
|Change is here||06/12/17|
|The science behind the DASH diet, an overview: Part Two||08/01/16|
|The science behind the DASH diet, an overview: Part One||07/25/16|
|How the Standard American Diet (SAD) affects the brain (Part Two)||05/26/16|
|How the Standard American Diet (SAD) affects the brain||05/23/16|
|All "Dr. Tim Says..." Columns|
|Capers make it better||02/06/17|
|Mustards: The Christmas Basket Challenge, Part 5||01/26/17|
|Canned Tuna from Spain: The Christmas Basket Challenge, Part 4||01/16/17|
|Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3||01/12/17|
|All "Chef Tim Says..." Columns|
Here's the recipe for Tortilla-Crusted Chicken without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
I created this recipe after I had to start eating gluten free. I love the crispy crust that melba toast provides for my Oven Fried Chicken recipe and I was trying to figure out how I might get a similar effect but with a coating that is gluten free. Taco shells seemed the right choice.
The key techniques in this recipe are:
a. Using a mini-chopper.
b. Cutting small chicken filets from a complete chicken breast.
c. The importance of clean up after handling chicken.
d. Battering and coating chicken with the two hand technique.
e. Sautéing coated chicken with minimal fat.
f. Using touch to tell when cooking meat is done.
g. The difference between cooking with a non-stick pan and a conventional pan (and the need for more oil in the latter).