The Good
4 skinless chicken breasts with the bone
4 wasa rye crispbread
1/4 cup chopped walnuts
2 cups balsamic vinegar
2 cups maple syrup...no need for the real thing...but if you can afford it, go for it.
Salt and cracked pepper to taste
2 eggs, beaten
1/2 cup of milk
The Gettin'
Prick the chick with a fork several times then flip it over, meat side down, in a deep dish. Slather it in vinegar and syrup till it's fully coated. Cover it up and put it in the fridge to cool off for about an hour. In the mean time you can get out your frustrations by making some crumbs. In whatever way you see fit, without losing it all to the floor, smash to bits the wasa and the walnuts. Go ahead. Make them one. Stir in the salt and pepper. Crack and beat the eggs then add in the milk. Hour's up. Preheat your oven to 375F. Dip the breasts in the yolky milk then let them have a roll in the crumbs. Put them on a baking pan and slide them in the hot oven. Let them sweat for at least one hour or until done. To finish em off spray em with oil and let them broil for 4 minutes. Crispy sweet goodness.
Your welcome ;o)
No comments:
Post a Comment