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Notice that I said, “I” ever made!

It actually started out with something I bought, and I didn’t like it.  I bought this: http://www.glutino.com/our-products/bakery/breads/premium-flax-seed-bread/ Now, I am not dissing Glutino or their bread at all.  I am just saying, this particular product wasn’t a success in my house – as it arrived, I need to add.  I mean, what do you do with something that tastes like glued together sawdust?  (Again, nothing against Glutino and their bread, perhaps the one loaf I bought was sitting too long in the store or something)

Whenever I have food in front of me that is perfectly ok, just really doesn’t taste good, I cannot get myself to throw it away.  A true story always comes to mind – the one about Dr. Tae Yun Kim’s childhood.  During the Korean war, when food was scarce, she was starving a lot – she was a girl!  A firstborn at that, and in that culture, at that time, girls were simply considered extra mouths to feed, and many, like her, were abandoned.  She was only five years old!

I looked at that bread and thought how this would have been such a treasure to her, a starving, abandoned 5-year old!  I realized I had to make something special.

Use your creativity!  Is something that little girl, who grew up to, against all odds, become a Great Grandmaster in Tae Kwon Do, always encourages me to do.  “Follow your heart!” she says.

So, with that in mind, I started out making breadcrumbs, leaving them a bit chunky, more like panko.  Rustic, perhaps is the right word.

Next, I pre-boiled assorted chicken parts.  I had legs and thighs in my fridge, but you can use whatever you like.  This pre-boiling is a trick that same little girl, now Dr. Tae Yun Kim, has taught me – bring water to boiling, add Kosher salt and crushed garlic and put in the chicken parts – bring it back to boiling and boil just a few minutes, then drain.  It should not be cooked through.  This boiling draws out “junk”, or additives in the meat, and at the same time, also seals the meat.

Since I have to watch cholesterol, I took the chicken skin off and then rolled the parts in gluten-free flour mix.  Next, I dunked them in eggs that I had mixed up, and then – then the magic happened!

I had put the bread crumbs on a big plate, and mixed them with salt, black pepper, and poultry seasoning.  I used this one:

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I covered the chicken parts with the seasoned bread crumbs, and then arranged them neatly in a glass baking dish which I had prepared by putting some olive oil on the bottom, just a little bit only.  Once the chicken was in the pan, I drizzled a little more olive oil on top, and put the whole thing into a pre-heated to 350 degree oven.

After 30 minutes the fragrance wafting through the house was amazing!  I am not entirely sure what cooking/baking time to tell you – I would do between 30 and 45 minutes, depending on the size of the chicken pieces.

Then, get ready to be blown away by some seriously good chicken!

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