Text 198, 110 rader
Skriven 2010-08-15 05:31:00 av Dave Drum (43872.cooking)
Ärende: SF Gate 192
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Chicken W/Fennel-Potato Salad
 Categories: Poultry, Salads, Potaotes
      Yield: 4 servings
 
MMMMM--------------------FENNEL-POTATO SALAD-------------------------
  1 1/4 lb Yukon gold potatoes;
           - unpeeled
           Salt
    1/4 ts Whole-seed mustard
  1 1/2 tb White balsamic or white wine
           - vinegar
           Freshly ground pepper
    1/4 c  Olive oil
    1/2    Fennel bulb; cored & diced,
           - fronds reserved
    1/2    Roasted and peeled red bell
           - pepper; in 1/4" dice *

MMMMM-----------------------CRISPY CHICKEN----------------------------
      4    (6 oz ea) chicken breast
           - halves; boned, skinned
      2    Eggs
  1 1/2 c  Panko breadcrumbs *
    1/4 c  Olive oil or vegetable oil
 
  By Tara Duggan, Chronicle Staff Writer
  
  This recipe came about when I had some boiled Yukon gold
  potatoes leftover from testing another recipe. Instead of
  the usual celery and onion, I added some chopped fennel for
  flavor and crunch. Crisp and refreshing, with a mild anise
  flavor, fennel has an almost astringent quality that lightens
  up the potatoes. The vinaigrette is also a nice change from
  traditional creamy dressings.
  
  To make things go faster, start the potatoes boiling, then
  get the chicken in the oven and finish the salad while the
  chicken bakes. If you like, substitute a few teaspoons of
  pesto for the mustard.
  
  Serve this salad at room temperature or chill it for later,
  if you prefer a cold salad. It also would be delicious with
  grilled chicken breasts or fish, or double it to bring to a
  potluck.
  
  With the crispy chicken, it is perfect for a simple summer
  dinner or lunch. So get those potatoes boiling.
  
  Preheat the oven to 450ƒ.
  
  For the fennel-potato salad: Place the potatoes in a small
  pan and cover with salted water by just 1 inch. Bring to a
  boil and then simmer until fork tender, 20 minutes.
  
  In a medium bowl, whisk together the mustard and balsamic
  vinegar and some Salt & pepper. Whisk in the olive oil
  in a steady stream.
  
  Drain the potatoes and allow to cool slightly, then slip
  off the skins with your fingers or with a paring knife.
  Chop the potatoes into 1/2-inch pieces and add to the
  dressing with the fennel and bell peppers. Season to taste
  with Salt & pepper.
  
  For the crispy chicken: Season the chicken with salt and
  pepper. Place the eggs in a shallow bowl and whisk. Place
  the panko in another bowl.
  
  Dip each breast completely into the egg, allow excess egg
  to drip off, then dip into the breadcrumbs. Pack the bread
  crumbs on to cover completely, then shake off any excess.
  
  Place the oil in a large skillet (or use more oil and two
  skillets) over medium-high heat until very hot. Carefully
  place the chicken in the oil and fry until golden brown,
  about 2-3 minutes per side.
  
  Transfer the chicken to a baking sheet and bake in the oven
  until the chicken is cooked through, 8-10 minutes. Remove
  from the oven and let rest for 5 minutes before serving
  with the salad.
  
  Serves 4
  
  * Note: Roasted bell peppers are available jarred or fresh
  in the deli section of some markets. Panko breadcrumbs are
  available in Asian markets and Asian sections of most
  supermarkets.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I was a vegetarian until I started leaning toward the light. - Rita Rudner
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