Tuesday, May 29, 2007

Hazelnut-crusted Chicken strips with Chipotle Honey dipping sauce

The Recipe:

½ cup honey
¼ cup cider vinegar
2 T. Creole or good brown Dijon mustard
1 T. minced chipotle in adobo

Mix in blender. Can be made way, way ahead.

4 chicken breasts, sliced into 5 strips each
3/4 cup. Fine dry bread crumbs
1/3 cup finely chopped toasted hazelnuts
Pinch of dried thyme
3 T. chopped parsley
2 T. olive oil
1/2 cup Orange Juice
S & P
Orange slices for garnish

Add Chicken strips to OJ, let marinate 1 hr or more. Meanwhile, combine all other ingredients except oil. Remove chicken from OJ; toss chicken strips, one at a time, in nut mixture; set aside.
Heat oil in large skillet over med-hi heat. Fry strips in batches, taking care not to overcrowd them, until golden brown on the outside but not burned (they won't cook through but don't worry!) Then Lay out on parchment and bake until done, about 10 more minutes. Serve with sauce.

The Story:

Another kid meal (chicken nuggets and honey mustard sauce) updated for adults. 'tis yummy and can easily be served on a hors d'oeurve buffet or for dinner with a nice salad.

No comments: