Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 8 x chicken tenders (about 2/3 of a lb.)
- 1 x salt and pepper
- 1 c. flour
- 2 x Large eggs
- 1 c. Panko (Japanese bread crumbs available in many grocery stores) or possibly coarse bread crumbs
- 6 Tbsp. grated imported Italian Parmigiano-Reggiano
- 3 Tbsp. Italian spice blend, or possibly 1 1/2 Tbsp. dry thyme and 1 1/2 Tbsp. dry oregano
- 2 Tbsp. butter
- 2 Tbsp. fresh squeezed lemon juice
- 16 x 6 inch bamboo skewers
- 1 x wheel wedge of watermelon for presentation
Direcciones
- Chicken tenders contain a thin white tendon which runs the length of the tender. These can be eaten, but are stringy when cooked. To remove the tendon, healthy pinch its protruding tip between the blade of a paring knife and your thumb. Using your other hand, grasp the tendon just below the blade between your thumbnail and pointer finger, and pull down.
- Rinse chicken and pat dry. Cut each tender in half, creating two pcs which should be approximately 1 x 2 inches. Season with salt and pepper.
- In three separate bowls place: (bowl #
- 1. flour, (bowl #
- 2. egg (beaten), and (bowl #
- 3. Panko, Parmigiano-Reggiano, and Italian spices. Line the three bowls in a row.
- Roll chicken in flour, dip in egg till well soaked, and then roll in breadcrumb mix till well covered (this can be done individually or possibly in 2 batches In a frying pan, over medium-high heat, heat butter. Add in breaded chicken when butter begins to sizzle. Cook for approximately three min on the first side, or possibly till golden. Turn once and cook for approximately two more min, or possibly till the second side is golden and the tender is cooked throughout. To test for doneness, make a small incision and make sure which no pink remains.
- Remove chicken from pan. Add in lemon juice and stir for a few seconds to loosen up brown bits and let juice reduce. Drizzle over chicken.
- Skewer the chicken tender, then stick skewers in watermelon.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 8 servings | |
| Calories 169 | |
| Calories from Fat 53 | 31% |
| Total Fat 5.94g | 7% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 197mg | 8% |
| Potassium 69mg | 2% |
| Total Carbs 22.19g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.1g | 1% |
| Protein 6.35g | 10% |
