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During the summer, I visited a butcher shop in the Tristate area and chanced upon “chicken steak.” It’s a great portion size, and an elegant way to serve chicken. You can use this recipe with deboned chicken thighs as well. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
6 chicken steaks
1/4 cup mayonnaise
1 tablespoon crushed garlic (3–4 cubes Gefen Frozen Garlic, defrosted)
2 teaspoons Gefen Honey or agave nectar
1 cup bread crumbs or Gefen Cornflake Crumbs (or use gluten-free if needed)
oil, for drizzling
1 teaspoon kosher salt, for sprinkling
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Pat the chicken dry.
Mix the mayonnaise, garlic, and honey in a bowl. Spread on both sides of chicken and arrange in lightly oiled baking pan.
Sprinkle evenly with bread crumbs or cornflake crumbs. Drizzle lightly with oil and sprinkle with salt.
Bake uncovered for 40 minutes, or until chicken is baked through and bread crumbs have turned brown.
Photography: Moishe Wulliger and Chaya Berger Food and Prop Styling: Renee Muller and Rachel Mintz
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Easy and delicious, next time i will save some of the mayo sauce to drizzle over the chicken before serving
What can I use instead of chicken steaks?