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PINEAPPLE CHICKEN
2 teaspoons canola oil, divided use
1/2 medium red bell pepper, cut into 1-inch squares
1/2 medium green bell pepper, cut into 1-inch squares
3-4 green onions, white and light green parts, sliced into 1-inch pieces
1 teaspoon minced garlic
Salt, to taste
Pepper, to taste
1 pound chicken tenders
1 teaspoon cornstarch
1 (20-ounce) can pineapple chunks (with the unsweetened juice)
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
Spray a large skillet with cooking spray. Add 1 teaspoon oil and heat to medium.
Stir-fry peppers, onions and garlic for 2 minutes. Remove and set aside.
Add remaining teaspoon oil to the skillet. Lightly salt and pepper the chicken
tenders. Pan-grill 4-5 minutes per side, until cooked through. Remove and set
aside.
While the chicken is cooking, stir together the cornstarch with 1 teaspoon of
the pineapple juice to make a slurry.
Add the juice from the pineapple to the skillet and stir to deglaze the pan. Add
the pineapple chunks, slurry, sugar, soy sauce, vinegar and peppers mix. Cook at
a fast simmer for 4 minutes. Return the tenders to the skillet, tossing to coat
the chicken. Simmer 1 more minute.
Makes 4 servings.
Approximate nutritional values per serving: 260 calories, 25 g protein, 30 g
carbohydrate, 2 g dietary fiber, 4 g fat, 60 mg cholesterol, 610 mg sodium.
BUFFALO CHICKEN ON-A-STICK
Sauce:
6 tablespoons (3/4 stick) butter
1/4-1/3 cup hot pepper sauce
1 1/2 tablespoons cider vinegar
1 0.6 ounce envelope dry Italian salad dressing mix
Chicken:
1 pound chicken tenders, rinsed and patted dry
2 tablespoons vegetable oil
Wooden skewers (soaked in water for 30 minutes to avoid burning)
Purchased blue cheese dressing In a heavy saucepan, combine
butter, hot sauce, cider vinegar and dressing mix. Stir over low heat until
smooth. Taste and add more hot sauce if desired.
Preheat grill. Place chicken tenders in a large bowl; drizzle with vegetable
oil. Toss to coat. Season with salt and pepper. Thread each chicken tender onto
a wooden skewer. Grill on an oiled rack until cooked through and golden brown,
about 8 to 10 minutes. Brush generously with Buffalo Sauce in the last minutes
of cooking. Serve with blue cheese dressing for dipping.
Serves 4 POTATO CHIP CHICKEN ROLL-UPS
16 sun-dried tomatoes in oil
8 button mushrooms
4 boneless, skinless chicken breasts
8 slices mozzarella cheese, sliced very thin
8 slices boiled ham, sliced very thin
2 large eggs, lightly beaten
2 tablespoons milk
1 bag (about 8 ounces) potato chips
Wash hands. Preheat oven to 350 degrees. Dab oil from sun-dried tomatoes with
paper towels. Place tomatoes in food processor; chop very fine. Add mushrooms
and chop fine; set aside.
Slice chicken breasts horizontally so there are eight fairly uniform pieces.
Place plastic wrap over the chicken and pound until the chicken is about 1/4
-inch thick. All pieces should be the same thickness.
Layer a slice of mozzarella cheese on a chicken breast, then a slice of ham and
top with a teaspoon of the tomato-mushroom filling. Roll up in a bundle and
secure with a toothpick. Repeat with all the chicken pieces.
In a wide bowl, beat the eggs and milk together with a fork. Crush the potato
chips by placing them in two plastic bags and crushing with a rolling pin. Place
crushed potato chips on a plate. Roll the chicken bundles into the egg mixture
and then roll in the potato chip crumbs, pressing the crumbs on the meat.
Place in a 13-by-9-inch baking pan and bake for about 20 minutes, or until
chicken is cooked.
Yields 4 servings.
Per serving: 692 calories; 37 g fat (13 g saturated fat; 48 percent calories
from fat); 36 g carbohydrate; 236 mg cholesterol; 1222 mg sodium; 57 g protein;
3.5 g fiber.
MAHI-MAHI WITH SAUCE
1/3 cup orange juice
1 tablespoon lemon juice
2 tablespoons achiote paste
1 clove garlic, mashed to a paste
2 teaspoons chili powder
1/2 teaspoon kosher salt plus additional for seasoning the fish
Cayenne pepper
1/4 cup extra-virgin olive oil
2 pounds skinless mahi-mahi fillets, 1 inch thick
1 papaya (about a pound), peeled, seeded and diced (may substitute diced
pineapple)
1/4 cup finely diced red onion
1 tablespoon minced cilantro
1 teaspoon seeded and finely minced serrano chile pepper
1/4 teaspoon grated lime zest
2 tablespoons lime juice
In large non-reactive bowl, add orange and lemon juices, achiote paste, garlic,
chili powder, the ? teaspoon salt and a pinch of cayenne, or to taste, and mix
well. Whisk in olive oil.
Place fillets in shallow bowl or on plate and pour marinade over fish.
Cover with plastic wrap and refrigerate 20 minutes.
To make salsa, in small bowl combine papaya, onion, cilantro, serrano chile
pepper, lime zest and juice and a pinch of salt. Stir and set aside.
If using gas grill, preheat to medium-high, then reduce to medium. If using
charcoal grill, start charcoal or wood briquettes. When briquettes are ready,
distribute evenly under cooking area for direct heat.
Grill fish, 3 to 4 minutes per side. Transfer to plates, and spoon salsa over
it.
Makes 6 servings.
To read the newsletter in it's entirety and get 20 more plus recipes, please click here:
August Newsletter
http://www.razzledazzlerecipes.com/office/newsletters/august-2007.htm
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