Category: Recipes

Chicken Strips with Blue Cheese Dressing

For dinner Jaunary 4th, 2018

Don’t make this very often it is a little different from the usual fare. I have buttermilk on hand so this will be a good opportunity to use it up. Will slice a chicken breast into to tenders and serve with romaine lettuce. Rather than make the blue cheese dressing I will use Lighthouse “lite” dressing.

Chicken Strips with Blue Cheese Dressing

  • Chicken:
  • 1/2 cup low-fat buttermilk
  • 1/2 tsp hot sauce
  • 1/2 cup all-purpose flour
  • 1/2 tsp paprika
  • 1/2 tsp ground red pepper
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 1 lb chicken breast tenders
  • 1 Tbs canola oil
  • Dressing:
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup crumbled blue cheese ((1 ounce))
  • 1 Tbs red wine vinegar
  • 1 tsp bottled minced garlic
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  1. To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.
  3. While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.

Maple-Glazed Roasted Salmon

Maple-Glazed Roasted Salmon

  • 1/4 cup grated peeled fresh ginger
  • 1/4 cup rice vinegar or white wine vinegar
  • 1/4 cup maple syrup
  • 2 1/2 pounds salmon fillet
  • 6 shallots — halved lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons maple syrup — divided
  • Chopped parsley — (optional)
  1. Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in refrigerator 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.
  2. Preheat oven to 450°.
  3. Place a baking sheet in oven 5 minutes. Place shallots and fish, skin side down, on baking sheet; sprinkle with salt and pepper. Brush fish with 1 tablespoon syrup. Bake at 450° for 10 minutes. Brush with 1 tablespoon syrup; bake an additional 7 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, if desired.

Basic Chicken Scaloppine

Basic Chicken Scaloppine

  • 4 boned (skinned chicken breast halves (5 to 6 oz. each))
  • 1/2 cup all-purpose flour
  • 4 tsp olive oil
  1. 1. Rinse 4 boned, skinned chicken breast halves (5 to 6 oz. each); pat dry. Sprinkle both sides lightly with salt and pepper. Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
  2. 2. Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
  3. 3. Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven. Repeat to cook remaining chicken in 2 more teaspoons oil.

Chicken with Brussels Sprouts and Mustard Sauce

Chicken with Brussels Sprouts and Mustard Sauce

  • 2 tablespoons olive oil — divided
  • 24 ounces skinless (boneless chicken breast halves)
  • 3/8 teaspoon salt — divided
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup fat-free (lower-sodium chicken broth — divided)
  • 1/4 cup unfiltered apple cider
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons butter — divided
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 12 ounces Brussels sprouts — trimmed and halved
  1. Preheat oven to 450°.
  2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
  3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.