On Sat, 20 Sep 2014 14:05:19 -0700 (PDT), ImStillMags
> wrote:

> On Saturday, September 20, 2014 12:51:01 PM UTC-7, ImStillMags wrote:
>
> >
> > I'll let you know how they come out and post a pic if they are any good !
>
>
>
> They are quite good! I was afraid they would be too 'garlicky' but they aren't. The pork rinds give a nice little crunch, and they don't dominate the flavor, just add to it. It is not pick up and eat with your fingers chicken. You definitely need a knife and fork. I'll do this again.
>
> Oh, and I made a half sheet pan full. I cook on weekends for the next weeks lunches. These will be my lunches for work. I found those ginormous chicken breasts in the used meat section. There were 5 in the pack. I cut them in half lengthwise and some I further cut in half crosswise to come out with pretty even sized pieces the same thickness so they would cook evenly together.
>
> Baked them at 425 for about 30 minutes. You would have to go longer if you use bone in chicken.
>
> The color on the first photo is not so great. The second photo of the plated chicken is better.
>
> https://picasaweb.google.com/Sitara8...59212301349554
>
> https://picasaweb.google.com/Sitara8...59307905392274

It looks wonderful Sitra! My only problem is that I tried the other
version of pork rind coating twice and was under-whelmed... so I'm
gun-shy with this idea. Love garlic and love the idea although
crushed pork rinds haven't blown me over when I've tried them.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.