Baked Sesame Chicken Strips
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Cooking time: 60 minutes for menu -if you bake the potatoes Cooking schedule: see below for "menu" instructions |
This dinner will take an hour if you bake the sweet potatoes. I do, because I prefer the texture of the baked skin. But, after putting in the potatoes and turning on the oven you'll have a free half hour before having to do the rest. The alternative is to do them in the microwave.
Baked Sesame Chicken Strips Time: 30 minutes
These have a lovely, crispy, crunch with a surprise teriyaki flavor. I cut each breast into 2 or 3 long strips. They bake faster and have more 'crust'. If you prefer you can just use breadcrumbs without the sesame seeds; and spray them with cooking spray, if you have it, rather than drizzling with oil.
2 chicken breasts, boneless, skinless
1/4 cup flour
1 egg
2 tbs teriyaki sauce
4 tbs breadcrumbs
3 tbs sesame seeds
1/2 tsp garlic powder
1 - 2 tbs sesame and/or olive oil
Cut chicken breasts into 2 or 3 long strips each. Using 3 flattish bowls: put the flour in one; whisk the egg and teriyaki in one; mix the breadcrumbs, garlic and sesame seeds in one. Lightly brush a baking sheet with oil. Using your fingers, roll each piece of chicken in flour; then dip in the egg, coating all sides (let drain a bit); then roll in the crumbs. Lay on the baking sheet. Drizzle remaining oil over top. Bake in 400F (200C) oven for 15 - 20 minutes, until golden and crisp.
Baked Sweet Potatoes Time: 60 minutes
These will, obviously, cook much faster in the microwave and I have seen in the U.S. that you can buy them micro-wave ready ....whatever that means. They are incredibly good for us, and delicious! Eating the skins is optional!
2 sweet potatoes
Butter, salt & pepper
Scrub potatoes. With a sharp knife cut a shallow slit down the length of each potato. Place on foil in the oven with slit side up. The foil is necessary unless you want to clean your oven - as the potatoes get close to being done the sugars start to ooze out - the slit stops them from bursting. Bake at 400F (200C) for 60 minutes or until done - tender when pierced with a knife. Serve with lots of butter, salt and pepper.
Sautéed Sliced Brussels Sprouts Time: 15 minutes
With just a hint of soy sauce these take on a lovely color. Brussels sprouts are not bitter if not overcooked. Allow these to stay just on the crispy side - cooked but not overcooked!
12 - 15 medium Brussels sprouts
2 shallots, medium (1.5 - 2 oz each, 45gr)
1 tbs olive oil
2 tsp soy sauce
Peel and slice shallots. Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout in half through the stem and, then slice each half in thirds, also through stem end. Heat oil in medium nonstick skillet over medium-high heat. Add shallots and sauté until tender. Add sprouts and sauté until crisp-tender, about 7 minutes, stirring often. Add soy sauce, stir well to combine, reduce heat and sauté for 3 - 5 minutes longer. Serve. top of page
Cooking schedule: 60 minutes or 30 |
Drizzle with oil, bake |
Cooking for Two? Or more?
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