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Plain But Edible



I put two chicken cutlets in a pan with about a quarter cup of white wine. Then I added a pinch of thyme, sage and salt.  Into the oven at 325 degrees for about 45 minutes; it came out okay, nothing great but okay.

The next day I put a left over cutlet on a roll with a large amount of mayonnaise. It tasted much better.  The mayonnaise is what did it.  Next time I'll try putting a heap of mayo on the chicken before cooking.  Do you think it will work or will the mayo burn it? 

9 comments:

  1. I used to do a curry with mayo. It seem to cook ok but I am no expert.

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  2. I think it will work well. It's good to experiment.

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  3. I used to broil chicken skewers with a coating mix of mayo, parmesan and italian herb seasoning. I think it would work for baking a chicken breast too. I'd do it at 350 for half an hour.

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  4. I've seen recipes which use mayo in that way. It acts as an oil substitute to keep the moisture in the chicken. You can also rub mayo over and then coat in bread crumbs and bake. Have fun experimenting.

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  5. I think it'll be fine. Some recipes call for mayo.

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  6. I wouldn't take cooking advice from me.

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  7. At least you are trying to cook and doing ok it seems.
    You could make a sauce and cook the chicken in it.

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  8. I think it would work. Good luck with it. Let us know how it turns out.

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  9. Some recipes need that little something more like a sauce.
    I always say give it a try and see ...

    All the best Jan

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I enjoy reading your comments.
I'll visit your blog.

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