Bridgeport Saltine Crusted Chicken and Kickin’ Collard Greens



I was actually going to make Cheez-It Chicken that I’ve made on here before for dinner the other night. But I’ve been studying my brains off. I’ve literally completed 6 finals between November 30th and December 6th. Basically, every time I finished something I just had more to do. (I’m done now though, YAY!!)

Since I’ve been so busy though, I didn’t get to the grocery store when I usually do. I was writing a 5,000 word paper. I really didn’t have time to go to the store. But I still needed to eat.

One thing I didn’t have in my house was cheez-its. I had the rest of the entirely minimal amount of ingredients on hand already, but just no cheez-its. I dug through my cabinet to see what I could do. Two things:

– Saltine crackers
– Bridgeport Seasoning from my August Foodie Pen Pal package

The Bridgeport seasoning is cheesy and worked perfectly to make my faux-cheez chicken.

I figured this is definitely my entry for Pantry Party this month. I hope to get more entries for the party, so don’t forget! Starting next month there will be themes to use supplies in your cabinet, but this month is a free for all.

Anyway, the collard greens were the perfect accompaniment to the chicken. I never really liked collard greens, but this was perfect.

Bridgeport Saltine Crusted Chicken

2 boneless skinless chicken breasts, cut in half
1/2 cup sour cream
1 1/2 cups saltine crackers, crushed
2 tbsp Bridgeport seasoning
1/4 cup vegetable oil


1. Pound your chicken breast halves so they a 1/2-inch thick.

2. Place the saltine cracker crumbs and Bridgeport seasoning in a ziplock bag. Shake well to combine. Spoon the sour cream into a shallow dish.

3. Roll the chicken into the sour cream. Shake the chicken in the saltine crumbs to make sure the chicken is well coated. Place in a baking dish. Cover with the vegetable oil.

4. Bake at 375 for 40 minutes.

* serves 2

Kickin’ Collard Greens

1/2 tbsp olive oil
2 slices bacon
1/2 onion, chopped
1 clove garlic, minced
1/4 tsp kosher salt
1/2 tsp ground black pepper
1 1/2 cups chicken broth
1 pinch chili powder
8-oz frozen collard greens


1. Heat oil in a large skillet over medium-high heat. Add the bacon and cook until crisp. Place on paper towels to drain. Crumble and return to the skillet with onions. Saute until tender for about 5 minutes. Add the garlic until fragrant. Add the frozen collard greens and if they are sticking together, break up the ice with a wooden spoon.

2. Pour in chicken broth and season with salt, pepper, and chili powder. Bring to a boil and then cover. Reduce heat to low and simmer for 45 minutes.

* serves 3

* Shared with Pantry Party, Full Plate Thursday, & Catch A Glimpse Party

Don’t forget to enter the giveaway for the mini muffin pan!

Foodie Penpal Reveal: August


For the third month in a row I participated in the most fun event on the web: Foodie Penpals. What is foodie penpals you ask? Here’s a breakdown:

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treats


This month I received my Foodie Pen Pal box from Mary at A Small Loss. Mary’s blog and story is inspiring, as she is on a journey to lose 210 pounds. I have about 50 pounds myself and am inspired to start trying again. If Mary can lose 146 so far, I can lose 50. Anyway, Mary just moved back to Chicago recently and she got me my food really quick this month (it arrived before the 15th!) In the original email correspondence between Mary and me I told her that spices were one of my favorite flavors. I recognize “spices” isn’t exactly a flavor, but Mary seemed to get what I meant.

Mary sent me three different snack bars. Yes, yes, I know there’s only two pictured, but number three got opened and eaten by Matt before I got around to taking the pictures. I haven’t eaten the Ginger Snap bar yet (actually, I’m bringing it to school tomorrow for my evening class when I start getting hungry.) Matt and I split the carrot cake one and was very impressed with the flavor.

The missing bar was an Uber bar. It was some sort of banana flavor that I can’t remember off the top of my head. Matt devoured it. I’m surprised I even got this picture of it.

The main component in my box was 6 different spice mixes from a place in Chicago called The Spice House. I’m super jealous that Sacramento doesn’t have a place like this. I even yelped it to see if there was a shop dedicated to spices in the area, but it doesn’t appear to be so. I’m so glad Mary sent me these different spices. They’ll give me a lot of opportunities to spice up dishes in ways I haven’t done before.

The first spice there, Pilsen Latino seasoning is inspired by Chicago’s Little Mexico. Mary told me she uses this seasoning on fajitas.

Gateway to the North sounds delicious. The packaging lists several different ways to use it and Mary also suggests using it on savory oatmeal.

The Italian Sausage seasoning Mary says is delicious on roasted eggplant.

The Argyle Street Seasoning is inspired by a Chinese neighborhood in Chicago. Mary puts it on veggies and fish. I made shrimp and put this seasoning on it. It was delicious.

Bridgeport Seasoning is inspired by an Irish neighborhood in Chicago. Mary says that scrambled eggs or roasted cauliflower is a good combination with this seasoning. This is the seasoning that became my recipe for this post in fact! The seasoning is cheesey (if that’s possible!) It’s very flavorful and when gone I may need to order more. I found the recipe on the Spice House’s website. I’ll be using that site a lot to take advantage of these spice combinations.

Lastly there’s a Moroccan Spice Mixture. Mary says it’s good on chicken and dried plums. I’ll have to give it a shot!

Pick a spice mix from above and tell me how you would use it!


Bridgeport Chicken

3 boneless, skinless chicken breasts
3 tbsp Bridgeport Seasoning
1/2 cup walnuts, ground in a food processor
1/4 cup all-purpose flour
1 egg
1 tbsp olive oil


1. Trim each breast. Pound with a mallet until thin.

2. Whisk the egg and water together.

3. Combine the Bridgeport Seasoning, walnuts, and flour in a large dish.

4. Dip each piece of chicken into the egg and then the seasoning mixture.

5. Heat a large skillet over medium-high heat with olive oil. When hot add the pieces of chicken and cook for 5 minutes per side.

* serves 3