July 14, 2011

Week 44, Recipe 2: Easy Dill Chicken Tenders


NOTES
  • These chicken tenders cam together in about 15 minutes and are deliciously crunchy.
  • To make the squash saute, sliced yellow and green zucchini and saute in olive oil until lightly browned. Season with salt and pepper and toss with fresh herbs of choice (I like parsley, basil, chives).
  • Original recipe from Real Simple
INGREDIENTS
  • Chicken strips - buy pre-cut strips or chicken breasts and cut into wide strips
  • 2 eggs, beaten
  • 2 c. panko bread crumbs
  • 1/4 c. freshly copped dill
  • Canola or vegetable oil
  • Ranch dressing or ketchup for dipping
DIRECTIONS
1. Season chicken with salt and pepper.
2. In one shallow bowl, beat eggs.
3. Measure 2 c. panko bread crumbs and freshly chopped dill in another bowl.
4. Heat 1/4 to 1/2-inch of oil in a frying pan. Dip chicken into egg then the panko/dill mixture and fry until golden brown on both sides, turning once.

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