The Pioneer Woman Tasty Kitchen
Profile Photo

Fun Bricked Chicken (with Real Bricks!)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This one can be a fun, family activity where the kids decorate their own bricks!

Ingredients

  • 6 pieces Chicken Breast Halves
  • 4 Tablespoons Olive Oil, Divided
  • Salt And Pepper, to taste

Preparation

Note: You’ll also need 3 or 4 bricks and a good amount of aluminum foil to wrap them with.

1. Preheat oven to 375 F. Wash three or four bricks well using soap and hot water. Wrap them in two layers of tin foil. Be sure to wipe your counter well to be sure to wipe up any brick flakes. If you like, have your kids decorate them using sharpie pens.
2. Wash the chicken breasts. Pat them dry, put them on a cutting board and use a mallet to lightly pound the thicker parts of the chicken breasts so they are flat. Rub them with a small amount of olive oil and sprinkle them with salt and pepper.
3. Rub a large casserole pan with olive oil. Place the chicken in it and cover them with the bricks.
4. Bake in the preheated 375 F oven for about 30 minutes.

Chef Lynn’s tips:
This will be the most tender chicken you have ever made in your life! In the picture, I’ve served it with steamed broccoli and buttered noodles … it’s a great meal to please the kids! I often serve tortillas as a bread substitute (lower calorie and high fiber) and the kids enjoy cutting up their meal and putting it inside the tortillas. It’s an extra activity to make meal time fun!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Speedy Shrimp & Grits
Profile Photo by Ree | The Pioneer Woman in Main Courses
An easy (and scrumptious) take on the classic.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cinco de Mayo Carnitas
Profile Photo by Jessica Villarreal/ A Pinch of Paprika in Main Courses
Slow cooked pork shoulder with the perfect seasoning blend that is...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Pork Roast Stuffed with Roasted Red Peppers, Feta, and Spinach
Profile Photo by Kristy Murray in Main Courses
This Pork Roast Stuffed with Roasted Red Peppers, Feta and Spinach...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Intermediate


Paleo Low Carb Chicken Nuggets
Profile Photo by Taylor Kiser in Main Courses
Made in the air fryer and so crispy! A family-friendly paleo...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Creamy Bacon Mushroom Chicken Thighs
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
These creamy bacon mushroom chicken thighs are such an incredible dinner....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy