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Receta Fried Chicken Strips, Fried Red Bell Pepper Salad, Orange -Tomato Dipping Sauce
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Serve with the chicken strips and red bell pepper salad. This all goes together so well.
With Love,
Catherine
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Ingredientes
- For the Chicken Strips:
- Boneless chicken breast â sliced thin
- All-purpose of flour
- Equal parts of all-purpose flour and Cornmeal
- Egg wash â plus a dash of milk
- Dashes of salt
- Dashes of black pepper
- Vegetable oil â for frying
- For Red Bell Peppers:
- Red bell peppers - sliced into strips
- Vegetable oil for frying
- Drizzles of honey
- Drizzles of balsamic vinegar
- Olive oil for drizzling
- Dashes of salt
- Dashes of red pepper flakes
- Handful of fresh basil
- Handful of fresh oregano
- Vegetable oil â for frying
- For the Tomato Orange and Dipping Sauce:
- 1 red onion â sliced
- 3 cloves of garlic â chopped
- Juice of 1 orange
- Zest of ¼ of an orange
- ½ cup of chicken broth
- 29 oz. can of crushed tomatoes
- Handful of fresh basil
- Handful of fresh oregano
- Sprig of fresh thyme
- Dashes of salt
- Dashes of red pepper flakes
- Olive oil for drizzling
Direcciones
- For the Chicken Strips:
- Set up three dishes one with all-purpose flour, one with egg wash plus a dash of milk, one with equal parts of corn meal and all-purpose flour. Add the salt and pepper to the cornmeal and flour mixture according to taste.
- Dip the chicken strips first in the all-purpose flour then the egg wash and finally in the cornmeal and flour mixture.
- Heat a large frying pan with vegetable oil about one inch deep. Carefully place the chicken strips in the hot oil and turn when a beautiful golden color is reached on one side and finish cooking on the other side. Do not overcrowd the pan.
- Place the cooked chicken strips on paper towels.
- Heat a frying pan with about half inch deep of vegetable oil. Carefully place the red pepper strips in the hot oil. When the peppers become slightly wilted and become slightly charred turn over and continue to fry on the other side. This process takes about one to two minutes on each side.
- Place in a dish and drizzle a little olive oil over the peppers, a drizzle of balsamic vinegar and a drizzle of honey.
- Season the dish with salt and red pepper flakes and garnish with fresh basil and fresh oregano.
- For the Tomato Orange and Dipping Sauce:
- Heat a large frying pan with a drizzle of olive oil. Add the sliced onion and garlic and basil and oregano. Sauté until the onion is soft.
- Add the crushed tomatoes and continue to gently simmer. Add the orange juice and zest. Add the chicken broth and continue to gently simmer.
- Add all of the seasonings and gently simmer while you fry the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 5 servings | |
| Calories 140 | |
| Calories from Fat 29 | 21% |
| Total Fat 3.23g | 4% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 18mg | 6% |
| Sodium 380mg | 16% |
| Potassium 734mg | 21% |
| Total Carbs 20.57g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.24g | 3% |
| Protein 9.74g | 16% |
