Canadian Running

Crispy Chicken Ten­ders and Home­made Cae­sar Salad

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Crispy Chicken Ten­ders

1 ½ cups panko bread­crumbs Non-stick olive oil cook­ing spray

1 tsp salt

1 tsp black pep­per

1 tsp onion pow­der

1 tsp pa­prika ½ tsp gar­lic pow­der ¼ tsp cayenne pep­per

2 large eggs

2 tbsp milk

1 lb. bone­less, skin­less chicken breast,

cut into 1-inch cubes


1. Pre­heat oven to 400 F.

2. Spread bread­crumbs in an even layer on a large bak­ing sheet. Spray bread­crumbs with cook­ing spray. Bake for two min­utes, then stir (or just give the pan a shake), then bake for another two to three min­utes, un­til bread­crumbs are golden brown.

3. Trans­fer bread­crumbs to a medium bowl and whisk in spices (salt, black pep­per, onion pow­der, pa­prika, gar­lic pow­der and cayenne pep­per). Set aside.

4. In a sep­a­rate medium bowl, whisk to­gether the eggs and milk. Set aside.

5. Line the large bak­ing sheet with an oven­safe wire metal rack. Spray with non-stick cook­ing spray.

6. Dip each chicken cube into the egg mix­ture, then use tongs to trans­fer and toss into the bread­crumb mix­ture to com­pletely coat with bread­crumbs. Use tongs to trans­fer pieces to the wire rack, plac­ing them an inch apart. 7. Spray the tops of the chicken nuggets gen­er­ously with non-stick spray. Bake in the oven for 15 to 20 min­utes un­til cooked through

(or un­til in­ter­nal tem­per­a­ture reaches

165 F us­ing a meat ther­mome­ter). Place on top of Cae­sar salad, or serve on the side with pre­ferred sauce.

In­gre­di­ents Cae­sar Salad

3 ro­maine hearts, torn into pieces 1 bag of clas­sic crou­tons

To taste, shaved fresh Parme­san


1 le­mon ¾ tsp Di­jon mus­tard ¾ tsp Worces­ter­shire sauce 1 gar­lic clove ½ tsp black pep­per ¼ cup may­on­naise ½ cup olive oil ¼ cup shaved fresh Parme­san


1. Juice the le­mon to mea­sure 2 tbsp juice, and place in a small bowl. Whisk in mus­tard, Worces­ter­shire sauce, gar­lic and black pep­per un­til blended. Add in may­on­naise and whisk un­til smooth.

2. While whisk­ing con­tin­u­ously, pour olive oil in a slow, thin stream un­til blended. Stir in parme­san and set aside.

3. Place ro­maine leaves in a large bowl.

Add dress­ing and toss un­til let­tuce is lightly coated. Top with shaved Parme­san and crou­tons.

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