If white meat is being served then expect my daughter to be first in line. From the age of eight months my little girl has been a chicken connoisseur. Actually, she loves any type of white meat, including turkey and pork. Given that chicken is still relatively affordable these days (which is more than I can say for other types of meats) we tend to eat “the bird” (as my daughter calls it) at least three times per week.
The following recipes are ones we incorporate into our monthly menu plan on a regular basis. The first is a traditional Chicken Parmesan. If your kids love breaded chicken and the taste of cheese then this dish should go over well in your home. The second recipe is for a kicked up version of the standard chicken salad. I add some crunchy extras including apples and almonds to the salad mixture. In addition, a pinch of red curry paste (you can barely tell it’s there) and some Dill Havarti cheese add flavor and texture that you won’t find in ordinary chicken salads.
CHICKEN PARMESAN
Ingredients:
1 tablespoon chopped garlic
1 stick butter, melted
3 cups Italian bread crumbs
1 1/2 cups grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 whole chicken, cut into pieces
Directions:
Preheat oven to 375 degrees.
In a shallow glass dish combine the garlic with the melted butter.
In another dish or plastic bag, mix together the bread crumbs, cheese, parsley, garlic salt and pepper.
Dip chicken pieces into garlic butter, then into crumb mixture to coat.
Place coated chicken pieces into a lightly greased baking pan. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for about an hour, or until chicken is cooked through and juices run clear.
KICKED UP CHICKEN SALAD SANDWICH
Ingredients:
1/4 cup sour cream
1/2 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon red curry paste
1 teaspoon fresh basil, chopped
2 cups cooked chicken, diced
1/4 cup sweet onion, finely diced
1 scallion, sliced
1/2 cup green apple, diced
1/4 cup sliced almonds
Salt and pepper, to taste
6 croissants
6 leaves Boston lettuce
4 ounces Dill Havarti cheese, sliced
Directions:
In a medium bowl, whisk together sour cream, mayonnaise, lime juice, red curry paste and basil until well blended.
Add chicken, onion, scallion, apple, almonds, salt and pepper; mix well.
Refrigerate mixture until ready to use.
Split croissants. Place lettuce, chicken salad and Dill Havarti cheese on the bottom half of bread and place the second half on top.
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