Recipes by Lucy Waverman available at www.EpiPen.ca
Serve chicken and fritters with a salad or over a bed of baby greens, along with Mediterranean salsa. Panko is packaged, crispy Japanese breadcrumbs pre-fried in oil. Use breadcrumbs if they are not available but many supermarkets carry the product now. Your favourite jarred salsa also works well with the chicken in place of the Mediterranean salsa.These crispy addictive fritters can be made with any vegetable combination as long as the vegetables are cooked. Zucchini and onion works well together as does broccoli, cauliflower and red peppers. It is a great way to get kids to eat vegetables and also makes a sensational first course.
Directions for: Mustard Crumb Crust Fried Chicken with Corn Fritters and Mediterranean Salsa
Ingredients
Chicken3 boneless skinless chicken breasts, about 1 lbs
3 Tbsp Dijon mustard
1 Tbsp chopped fresh tarragon (or 1 tsp dried)
Freshly ground pepper to taste
cup olive oil
1 cup panko breadcrumbs
Corn and Pepper Fritterscup all-purpose flour
cup cornstarch
tsp baking powder
tsp kosher salt
tsp chilli powder
Freshly ground pepper to taste
cup cold water
1 cup fresh corn kernels (or defrosted frozen kernels)
cup diced roasted red pepper
Olive oil for frying
Easy Mediterranean Salsa1 Tbsp olive oil
cup chopped bacon
cup chopped onions
1 cup pureed canned tomatoes
cup chopped pitted black olives
1 Tbsp chopped parsley
Salt and freshly ground pepper to taste
Directions
Chicken1. Preheat oven to 400 F (200 C).
2. Cut each breast diagonally across the width into 3 pieces. Whisk together mustard, tarragon, pepper and 3 tbsp (45 mL) olive oil and brush over chicken.
3. Place panko on a plate and season with salt. Press breasts into panko to coat on all sides.
4. Heat remaining 1 tbsp (15 mL) oil in a large skillet over medium heat. Working in batches, fry breasts for 1 minute per side or until lightly browned, adding more oil to pan as needed.
5. Place on a baking sheet and bake for 15 minutes, turning once, or until juices run clear.
6. Serve with Corn and Pepper Fritters and Mediterranean Salsa.
Corn and Pepper Fritters1. Combine flour, cornstarch, baking powder, salt, chilli powder and pepper in a bowl. Slowly stir in water until mixture forms a batter. Add corn and red pepper and stir together.
2. Pour oil to a depth of -inch (5 mm) in a skillet over medium heat. Spoon 1 tbsp (15 mL) batter into hot oil and fry fritters for 1 minute per side or until browned, crisp and cooked through. Drain on paper towels. Repeat with remaining mixture. Serve hot or cold with chicken.
Easy Mediterranean Salsa1. Heat oil in a skillet over medium heat. Add bacon and onions and saut until bacon is slightly crisped, about 4 minutes. Add tomatoes and bring to boil. Turn heat back to medium and simmer for 5 minutes or until slightly thickened. Stir in olives and parsley. Season with salt and pepper. Makes about 1 cup.
See more: Vegetables, Bake, North American, Poultry, Main