As of this moment, I'm recovering from said surgery, so I took a break from uploading new stuff. I got two recipes to upload, including this one. As for actual new recipes, it won't be until mid-September for that. My mobility isn't 100% yet.
I may post a vlog soon about how my top surgery went and maybe another about my almost 1 year on testosterone.
Anyways, enough with the updates. Let's talk chicken!
You might be thinking why I didn't go the route of using watermelon in this recipe. Chicken and watermelon is believe it or not a racist combination associated with the historical oppression of African Americans, so I don't want to piss anybody off or get hate mail from people on social media about that.
So I went the safe non-racist route of using cantaloupe and honeydew instead, in the form of cantaloupe syrup and honeydew tea powder, respectively.
If you can think of a fruit, then there's probably a syrup available for purchase online. Honeydew tea powder is actually a bubble tea powder.
For some strange reason I was hoping the chicken came out crispy. But tea powder is not breadcrumbs, so alas, that wasn't the case. This chicken needs some crunch to it, so off camera, I dipped the breasts in some breadcrumbs and the taste was so much better! But fries are also good too.
As for the coloring, I didn't anticipate some of the honeydew powder to melt in the oven, so it looked like I put Nickelodeon slime on the chicken! Inadvertent nostalgia.
My dad said the melon flavor was a little light and he said he would make this recipe for himself, except without the cantaloupe syrup-BBQ sauce marinade. He even said this would've better to serve on St. Patrick's Day with all the green in this recipe, but honestly, honeydew tea powder is not what comes to mind when I think of food and St. Patty's Day. Corned beef, anyone?
Cantaloupe Syrup: www.monin.com/us/rock-melon-cantaloupe-syrup.html
Honeydew Tea Powder: nuts.com/chocolatessweets/asian/bubble-tea/honeydew-powder.html
You will need:
For the cooking equipment:
2 lasagna trays
A medium bowl
A large bowl
Nonstick cooking spray
For the chicken:
6 boneless, skinless, chicken breasts
Plain or original BBQ sauce
Cantaloupe syrup(see HELPFUL LINKS)
Pinch of garlic powder
Pinch of onion powder
Honeydew tea powder(see HELPFUL LINKS)
1. Put the breasts into a lasagna pan. In a large bowl, combine the BBQ sauce and cantaloupe syrup.
2. Pour the sauce onto the breasts. Top the sauce on the breasts with parsley, garlic powder and onion powder. Place the pan in the fridge and let the breasts marinate in the pan for an hour.
3. Beat and whisk 2-3 eggs in a medium bowl. Pour the honeydew tea powder into a large bowl and place a second lasagna pan next to the bowl.
4. Spray the inside of that second lasagna pan with nonstick cooking spray.
5. Coat each of the marinated breasts in the whisked eggs and then breaded them in the tea powder. Place the breaded breasts into the second lasagna pan.
6. Bake the breasts in a 375 degree Fahrenheit oven for 30-35 minutes, or until the internal temperature of the breasts reaches 165 degrees Fahrenheit.
7. For crunchiness, dip the cooked breasts in some breadcrumbs and serve with fries.