I've been a little distracted lately. Okay, a lot distracted. Just came off of a huge project at work, and now I'm working on a huge project for next month -- I'm throwing a party for my Mom's 80th birthday. We're looking at about 100 people attending, many of them out-of-town relatives, and I'm trying to get all my ducks in a row for that. Just got tables and linens rented, now working on how to get the flowers to the location on time. You know the drill.
I tell you all this as a explanation for my "oops!" this week. I saw the "Crispy." I saw the "Fingers." What I missed was the "Fish." Somehow I got it in my head that we were doing the "Crispy Chicken Fingers" (page 200). Like I said -- Oops!
So enjoy the pictures, and I'll include the recipe below. Good to know the group hasn't made this one yet so I feel like I'm blazing a new trail rather than doing a rewind (it may not seem like a big consolation to you, but when blazing a new trail to stupidity it's nice to know the scenery will be new to everyone else).
These were tasty and super easy. The chicken was very moist and the texture was fried chicken-like, but the taste wasn't. But with the addition of the Honey-Mustard Sauce, it was really yummy!
Crispy Chicken Fingers
from The Food You Crave (p. 200)
1 1/4 pounds boneless, skinless chicken breast halves, cut across into 1/2-inch thick slices
1/2 cup lowfat buttermilk
4 cups whole-grain corn cereal such as Corn Chex or corn flakes (I used regular corn flakes)
1/4 teaspoon salt
Pinch of freshly ground black pepper
Honey-Mustard Sauce (recipe follows)
Preheat the oven to 400 degrees F.
Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat it with the buttermilk. Cover and chill for 15 minutes. Coat two baking sheets with cooking spray.
Put the cereal in a sealable plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish and season them with the salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the prepared baking sheets. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheets to cool slightly. It will become crispier.
Serve with the mustard sauce on the side.
1/3 cup Dijon mustard
2 teaspoons mayonnaise
2 tablespoons honey
In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.