By Susie Middleton | Friday, March 16, 2012
Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you'll get plenty of requests for.
1/2 cup all-purpose flour
2 large eggs
1/4 cup plus 1 Tbs. Dijon mustard
3 cups pretzels (not low-sodium)
3 boneless, skinless chicken breast halves (about 1-1/2 lb.)
Freshly ground black pepper
1/2 cup mayonnaise
2 Tbs. finely chopped fresh dill
1 tsp. honey
1/2 cup vegetable oil
Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.
Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.
Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.
Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.
Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.
Serve with tangy Sweet-Sour Red Cabbage.
Nutrition information (per serving):
Calories (kcal): 810; Fat (g): 50; Fat Calories (kcal): 440; Saturated Fat (g): 8; Protein (g): 43; Monounsaturated Fat (g): 17; Carbohydrates (g): 47; Polyunsaturated Fat (g): 22; Sodium (mg): 1210; Cholesterol (mg): 210; Fiber (g): 2;
Susie Middleton is editor at large for Fine Cooking magazine.
Sunday, November 13, 2011
Monday, January 24, 2011
In addition to being a bona fide rocket scientist, my dad is a great cook (and a great dad). He's tackled everything from baklava to tempura to grilled oysters to making waffles with his grandchildren. This is my favorite from his considerable repertoire. I never wanted to learn how to make it myself, because it was always his dish. Now I make it when I miss him or if I have to feed a crowd.
Start to Finish Time:
: 6 servings
1 cup olive oil (approximately), divided
2 small onions, diced
¾ cup flour
3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
4 jalapeno peppers, minced
2 14.5-ounce cans chicken broth
1 green pepper
3-1/2 cups rice (approximately)
3 small tomatoes, cut into 8 wedges each
In a large, heavy-bottomed soup pot (cast iron works well) over medium heat, add 1/4 cup olive oil and cook onions until softened. Remove onions from pan and reserve.
Place flour and chicken in a large paper bag and shake gently to coat chicken with flour. Raise heat to medium-high. Shake excess flour from chicken, and cook in pot in batches, adding more oil as needed (it may get quite dark, and that's okay), until well browned on all sides. Then remove chicken to a plate. Stir in jalapenos and cook 1 minute.
Add reserved cooked onions and chicken back to pot. Add chicken broth, saving one empty can. Add 2 cans worth of water. Bring to a boil; then lower to a simmer. Cover and cook 25 minutes.
Slice top and bottom off green pepper. Carefully run a knife in a circular motion around the inside to remove white membrane and seeds (be careful not to puncture the pepper). Slice into thin rounds.
Add rice to pot, stirring well.
Cover and cook 10 minutes. Layer pepper slices in a decorative pattern over mixture in pot, and top with tomatoes. Cover and cook 10 minutes more.
Remove from heat and let sit 10 minutes before serving.
(Courtesy: Yankee Magazine
Annie B. Copps
is a senior editor at Yankee Magazine
. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
Tuesday, December 7, 2010
This dish combines the wonderful and healthy flavors of edamames and shiitakes with chicken and fusilli pasta to make a delicious good-for-you dinner.
8 naturally raised chicken thighs, skin-on
v 2 onions, sliced
5 cloves of garlic, sliced
2 cups sliced shiitakes
4 stalks celery, 1/4-inch dice
2 cups peeled edamames
1 cup red wine
2 cups chicken stock
2 tablespoons naturally brewed soy sauce
1/2 pound cooked fusilli pasta
Kosher salt and freshly ground black pepper
Extra virgin olive oil to cook
Have a cast-iron skillet over medium heat. Season the thighs and sear in hot pan until both sides are nicely colored. Remove chicken thighs to a plate. Pour off 50% of the chicken fat and add 2 tablespoons extra virgin olive oil. Saute onions and garlic for 1 minute.
Add shiitakes, then celery and edamames. Deglaze with wine, reduce by 25%, add stock and naturally brewed soy sauce, check for flavor.
Add back chicken thighs and cook through, another 15-20 minutes.
Add pasta to heat through and drizzle with extra virgin olive oil before serving.
Serve in pasta bowls.
is the host and executive producer of public television series Simply Ming
and chef/owner of Blue Ginger
restaurant in Wellesley, Mass.