Ah, Biff Night.
There are few things in life as therapeutic as an evening spent with your best friend, watching television shows that may actually decrease your IQ just by watching (sorry, Tyra, you know I love you girl) and making delicious food. If it weren’t for these mid-week gatherings, I just don’t know how I’d make it to Saturday.
This week we decided to try our hand at Jillian Michael’s “Shred” DVD. Here I was thinking I’d float right through it while poor Mary struggled and huffed and puffed. (See, Mary has been blessed with being a “petite” girl who never had to work out a day in her life, and could eat cheese steaks while I stared enviously over my salad with no cheese and light dressing. She’s a newbie to the world of excersise, but I’m happy to be her tourguide.) Now I’m no stranger to squats and hand wieghts, in fact, most days I’m so sore from whatever brutal class I attended that I walk around like I’ve been hit by a moving car. But I have to tell you, I officially got Shred-ed. Damn you, Jillian Michals. Damn you and your perfect abs and evil power sets. You win this round, but I’m coming back, and next time I will get through all of those reverse crunches, mark my words.
And what better way to reward yourself for being Shred-ed, than by cooking something that tastes like it was battered and fried. (But guess what? It totally wasn’t.)
Baked “Fried” Chicken
1lb boneless skinless chicken tenders
1 cup reduced fat buttermilk
1 cup panko breadcrumbs or
1 cup French’s fried onions, crushed
Preheat oven to 400. Dip the chicken tenders in the buttermilk, and then in the breadcrumbs (or fried onions, whichever you prefer). Place the coated tenders on a wire baking rack, on top of a baking sheet. Bake in the oven for about 20 minutes or until golden brown on top.
As you can see from the color variation, we did half of the tenders with the panko breadcrumbs and …