This blog gets almost zero views. I must be one of the few who read it - when I proofread it that is. It does not matter - I'm no Ernest Hemingway or Leo Tolstoy. In any case, I'm writing this to let you know my favorite chicken is prepared at Long John Silver's restaurants. It is simply amazing and SO affordable. My favorite fish sandwich is at McDonald's. Coffee too.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, May 29, 2012
Saturday, January 17, 2009
Pecan Chicken with Avocado
Ingredients
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided
Directions – Serves 4
1. Working with one piece of chicken at a time, place between sheets of plastic wrap, and pound with a meat mallet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve over avocado slices, carrot sticks, and shredded lettuce. This is even yummier when served with hot corn tortillas.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve over avocado slices, carrot sticks, and shredded lettuce. This is even yummier when served with hot corn tortillas.
Monday, January 12, 2009
Chicken Tenders With Jalapenos
Ingredients1 1/2 teaspoon freshly grated lemon zest
2. 3 tablespoons lemon juice
3. 2 tablespoons finely chopped garlic
4. 2 tablespoons finely chopped fresh oregano
5 2 tablespoons finely chopped pickled jalapeno peppers
6. 2 tablespoons extra-virgin olive oil
7. 1/2 teaspoon salt
8. 1 pound chicken tenders
9. 1 red, yellow or orange bell pepper, seeded and thinly sliced
10. 1/2 medium onion, thinly sliced
Directions
Preheat oven to 425 degrees F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add tenders, bell pepper and onion; toss to coat. Spread the mixture out evenly; cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 35 minutes. I am not a fan of green peppers of any kind (much less Jalapenos) but you might be. Enjoy. (Serves 4)
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