Bonus Content to Seasoned and Smashed Chicken

Today I am showing you a bulk prep way of doing the Seasoned and Smashed Chicken that I covered in an earlier video. Also trying out a headgear camera holder for when nobody is around to help me make some videos! HAHAHA

Season and Smash Grilled Chicken Technique

We're not going to keep you here long. Our video is about 8 minutes. In it, you'll find instructions for enhancing and tenderizing solid cuts of meat. It's a simple technique used best on chicken.

 It will speed up your cooking time when you take it to the grill.

• The pieces are thinner, cooking faster
• Being uniform in thickness they can be flipped at the same time
• They will all be done close to the same time.

AND there may be a few extra tips for grilling vegetables thrown in for added value, for fun.

Let us know how we are doing. Tytus is getting better at filming and our next buy will be a microphone to make the audio better. 

What else? Give us some constructive criticism.

• Do you like the banner on our Youtube page? 
• Did you like the older one with the family better?
• How is the video?
• Do you know how to subscribe to our channel?
• Should we make an instructional video on subscribing?
• What DO or DON'T you like?

There you have a few starter questions to help you think about what we can work on.

BBQ Chicken Sandwich, Baked Beans, Potato Chips

I am going to try my best to start taking pictures of each meal served here at Valley Fellowship Christian Academy and Little Valley Academy! For those of you who are local and have connections to our school please spread/pass this around to parents and kids. This will give parents an idea of what is being prepared, how its done, and what the presentation looks like. Hopefully providing some positive feedback and encouraging more parents to order our meals for their students!

LVA (K1-K4): For Little Valley Academy we prepared Lays Potato Chips, Baked Beans, and the little version of a BBQ Chicken Sandwich (which is two chicken tenders on a bun with BBQ sauce on the side). * A lot of the little kids frown on grilled (or other forms of) chicken so we stick with the tenders. 

K5-2ND Grade: As the grade get higher and the kids get bigger we increase the amount of baked beans and graduate them to a grilled chicken sandwich where it has been lightly based with a BBQ sauce at the end of cooking. In addition we add a BBQ sauce condiment cup for them to "control" the sauce.

3-6th Grade and High School: Not much difference between 3-6th and High School except the portions. More chicken on the sandwich, more baked beans in the bowl! Both sets of these grades get a Tomato & Lettuce Set-Up (that's what we call it).

Some days you may see me at the grill smoking up the outside parking lot...sorry if I smoked you out, but know that I am preparing and cooking to make your child's lunch delicious and this is just one way of doing it!

Pecan Crusted Chicken

Two ways to do pecan crusted chicken that have worked out rather well for me that do not include using flour or breadcrumbs. Can easily be Paleo and gluten free! The chicken can be crusted just on top or completely...some prefer to coat just the top as pecans definitely are not cheap.

First, a long time ago in East Texas I was part of a catering company (Exclusively Yours Catering Company) that specialized in giving people exactly what they wanted when they requested. Sure we did everything from fine dining to back yard BBQ but we also replicated family recipes and created new dishes from scratch based off of our customers wants and needs. One particular time we had a party that wanted pecan crusted chicken and I was so tired of other recipes calling for flour, breadcrumbs, or some other 'gummy' substance that didn't really help the overall taste of the pecan crusted chicken which led me to my first recipe. This is scaled down to a 'family of four' scenario:

4 - 4 to 6 oz boneless skinless chicken breast
1 - cup of honey slightly heated
1 - cup of pecans chopped by hand or food processor
2 - tablespoons brown sugar (optional)
1 - tablespoon Emeril's Essence (optional, can use your favorite spice mix that is similar we had one we used to sell online called Secret Seasoning #2)

Salt to taste in dry mix before using chicken. For consistency of chopped pecans see pictures below.

**Preheat oven to 400F. If using commercial convection oven then use 350F.
Rinse and pat dry chicken breasts. Mix dry ingredients including pecans in shallow bowl or pan. Put honey on plate or in bowl and place chicken in it, flip to other side coating evenly then letting excess honey drip off. Now place chicken in dry mix with pecans pressing the chicken down, shaking bowl slightly then flip breast over and repeat. Chicken should be well coated by now. Put in baking dish or sheet pan lined with parchment paper. Repeat this process till all the chicken is done and on sheet tray. Cook in oven for 20 minutes and check temperature. 165F to 170F internal temperature is what we are looking for...let chicken rest 5 to 10 minutes then serve with honey mustard sauce. ~~

Next recipe called for a little different take on the sweet part of the chicken instead of using honey. Why? Because the honey gave the pecan crusted chicken a taste not everyone liked and the chicken coating came out a little stickier...I am not saying that is a bad thing at all, just different. I think the honey results came out more 'caramel-y' (if that's a word). This time around I used egg whites as the binder:

4 - 4 to 6 oz boneless skinless chicken breast
4 - egg white slightly beaten
1 - cup of pecans chopped by hand or food processor
2 - tablespoons brown sugar
2 - tablespoons Montreal Chicken Seasoning
1 - pinch of cayenne pepper, Cajun seasoning, chipotle, red pepper flake, or whatever form of 'heat' you like! Or none! (This is optional)

**repeat cooking instructions above substituting the egg whites for the honey. ~~

What kind of honey mustard sauce you say?

1 cup preferably local honey (more flavor)
1 cup stone ground or spicy mustard
2 tablespoons to 1/4 cup of mayo

Mix together in bowl, adjust as you feel needed to your taste buds.

~~ Special shout out to Gary Hoag who I worked with when developing the first recipe! That party was a blast! Second recipe I developed and used in my current kitchen at the academy. Which also was met with excellent reviews.

Third Day Lunch Menu

Teriyaki chicken, white rice, and stir-fry vegetables.

Worked out pretty good.  As a whole I think the meal was a 'keeper'. The only additional thing I would add is portioning out more of the 'teriyaki' sauce. We put it on the chicken but some wanted it on the rice and/or vegetables.

The teriyaki sauce was 'made'. Yes we started with Kikkoman's Teriyaki Sauce as base (probably about 20% of whole liquid) but then built the sauce up with additional ingredients.

Roberto and I had a good day! ~ On to prepping the Boston Butts for pulled pork BBQ sandwiches...