Here is a simple recipe that I recently used to showcase convection cooking.
The benefit is that it is a breading procedure that DOES NOT use frying for the cooking method.
This cuts way back on the oil content and trans-fat.
I used a Coconut Oil Cooking Spray. This is a great high heat oil to cook with.
For more information about it , here is a great blog about coconut oil, Check this out:
Back to the recipe.
2 lbs, boneless skinless chicken thighs
2 tables spoons, dry rub
1 cup oats, pulsed in a food processor
1 1/2 cup plain bread crumbs
1 cup flour
3 eggs, beaten
2/3 cup cream
pinch kosher salt
1/2 cup white wine
1 T butter
1 small shallot, minced
zest of 1/2 orange
2 T Dijon
1 sprig fresh tarragon
Heat oven 400˚ Convection
Season the chicken with dry rub and let is absorb flavors for at least 1 hour.
Set three bowls for breading procedure.
One with Flour
One with eggs, cream and salt
Once with Bread Crumb and Oats
Dip chicken in one at a time to bread.
Spray coat both sides of chicken then place on a foil line baking sheet. Put into oven on the center rack.
After 8 minutes turn chicken over and continue cooking for 8 minutes or until firm. Do not drain pan. Set aside to service
For sauce, heat butter in pan, add shallots and cook to translucent. Add wine, drippings from chicken pan and reduce in half. Whisk in Dijon and cook to thicken. Season with zest, tarragon and salt.
Add to chicken and enjoy!