Good Seasons Chicken - like KFC

iVillage Member
Registered: 03-19-2003
Good Seasons Chicken - like KFC
36
Sat, 01-08-2005 - 3:19pm

Good Seasons salad dressing mix is SBD-ok per the nutritionist.  I found this recipe of the SBD site message boards.  It sounds good (I sometimes have a hankering for KFC, how about you? lol), but I haven't tried it.  Please review it if you do!


 


Good Seasons Chicken


Wow! Is this good. I modified a non SB friendly version, and I like it better than the old. This is a must try! It tastes like Kentucky Fried Chicken without the breading! It is really really easy too!


1/4 cup smart balance butter
2 Tbsp olive oil
1 pkg of dry good seasons salad drssing mix
3 cloves garlic
1 pound chicken breast
1/2 can chicken broth


Put about 1/4 cup of Smart Balance Spread, or whatever spread you are using that is SB friendly. Sprinkle in a whole package of Good Seasons original Salad dressing DRY packet....2 TBS of Olive Oil, and 2-3 large cloves of garlic. Let it saute, but don't burn the garlic.


Then, lay the breasts into the mixture. Don't touch it, just let it simmer. Now flip it over when you see it a little browned. Do the same on the other side, but don't cook all the way through. Preheat oven to 350. Transfer the chicken and the sauce to a small caserole dish add about 1/2 can of chicken broth.


Cover it with foil and bake about 1/2 hr. Then, uncover and bake about 15 min more.


This is the most moist delicious juicy tasting chicken you have ever had. It breaks apart with a fork. Now, if you are in phase 2, you could add a little whole wheat pasta to the juice to make a delicious type pasta dish.


 

Susan :)

 

Avatar for militarymomma
iVillage Member
Registered: 03-27-2003
Sat, 01-29-2005 - 9:42pm
Thanks hon! I will probably try it tomorrow then! just need to go get the italian stuff! ruby
iVillage Member
Registered: 03-19-2003
Sat, 01-29-2005 - 10:08pm

Ok, one question as I am dying to try this...Is the recipe using boneless breasts? Or skinless bone-in breasts?


Susan :)

 

iVillage Member
Registered: 03-19-2003
Sat, 01-29-2005 - 10:13pm

Does anyone know (roughly) how much a package of boneless skinless breasts weighs?


Susan :)

 

iVillage Member
Registered: 04-01-2004
Sun, 01-30-2005 - 7:02am
I think that it all varies depending on how big the breasts are.
Photobucket
iVillage Member
Registered: 03-19-2003
Sun, 01-30-2005 - 8:53pm

Thanks Cathy :)


Susan :)

 

iVillage Member
Registered: 06-22-2004
Mon, 01-31-2005 - 9:22am

Ruby,

I really want to know if you tried this and how you liked it. I still want to know if anyone has made this and whether they used boneless or bone-in chicken. Susan asked if that makes a difference, I would think it might make a difference in cooking times?..

Anyways, I really want to make this but make it right as my family often doesn't give me a 2nd chance if something doesn't work the first time around. Ugh!

Thanks in advance,

Amy

iVillage Member
Registered: 01-14-2005
Mon, 01-31-2005 - 5:35pm
I tried this after seeing the post, and it is one of my favorites. I used boneless breasts. It is very easy to make. I wasn't sure how to prepare the garlic cloves (leave them whole, mince them etc.), so I just cut them in half. It seemed to work fine. Anyway, one of the reasons it tastes so good is the buttery taste. Is using that much Smart Balance on the diet?
iVillage Member
Registered: 02-23-2004
Mon, 01-31-2005 - 7:44pm

We also tried this and liked it...I used boneless breast. I'm not sure what the cooking time ended up being as I always use a probe thermometer for my meats (the thermometer stays in the chicken and you have a little digital readout you keep on the counter that tells you the current temp of the meat and beeps when it reaches whatever temp you want)
The only thing I think I did wrong was that when I was first browning the chicken on the stove I moved them too early. There was a nice crispy "crust" starting to develop, but I moved them and the crust pulled off the chicken and it stuck to the pan instead. Next time I am going to try it in a non-stick pan so that won't happen as I think it would be good with that crust on it. So I had to scrape my crust off the bottom of the pan and toss it ;-( but the chicken still had good flavor.

MichaelAnn



spring06sig2
iVillage Member
Registered: 03-27-2003
Tue, 02-01-2005 - 9:20am

Hi,

I've made this a couple of times now and its one of my favorites. It is delicious and it smells so good when it's cooking.

Jen

 

Jen

Avatar for domino1
iVillage Member
Registered: 03-30-2003
Tue, 02-01-2005 - 11:53am

I made this last night and had a couple of questions...

1. It seemed like the "sauce" started getting a bit too brown before the chicken. So I ended up putting it into the oven before the chicken got brown enough. Have others found this to be true? I am wondering if I should add the chicken immediately to the pan.
2. I just made it in one pan rather than transfering the meat. Do you have to transfer? Did I miss something great?
3. The sauce was a bit runny and tended toward salty (even using low sodium stock). I ended up adding a pinch of cornstarch rather than cook it down to thicken it (because of the salt). I wonder if adding half wine and half chicken stock might fix that problem.

Over all it was pretty good. Doesn't really taste like KFC but it does have a lot of flavor. My hubby verified that he would eat it again - which is a good sign!

Thanks for any comments!

Lisa.