Text 31812, 102 rader
Skriven 2012-12-16 06:42:04 av Dave Drum (1:261/38)
Ärende: BH+G 1199
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Chicken Tenders & Savory Waffles w/Herb Gravy
 Categories: Poultry, Herbs, Breads, Dairy, Nuts
      Yield: 4 servings

MMMMM-------------------CRISPY CHICKEN TENDERS------------------------
           Nonstick cooking spray
      2    Egg whites
      1 tb Water
    3/4 c  Corn flake crumbs
      2 tb Grated Parmesan cheese
    1/4 ts Garlic powder
    1/4 ts Dried parsley
    1/4 ts Ground black pepper
      8    Chicken breast tenderloins;
           - (12 oz)

MMMMM--------------------------WAFFLES-------------------------------
    1/2 c  All-purpose flour
    1/2 c  Whole wheat flour
    1/4 c  Chopped walnuts, toasted
      1 tb Sugar
    3/4 ts Baking powder
    1/2 ts Dried thyme, crushed
    1/4 ts Salt
    3/4 c  Fat-free milk
    1/4 c  Refrigerated or frozen egg
           - product; thawed
      2 tb Water

MMMMM---------------------------GRAVY--------------------------------
           Nonstick cooking spray
      2 cl Garlic; minced
      2 tb Butter
      2 tb All-purpose flour
    3/4 c  Chicken broth
    1/2 c  Fat-free milk
      1 ts Snipped fresh sage
      1 ts Snipped fresh thyme
    1/4 ts Ground black pepper
           Snipped fresh thyme (opt)
           Snipped fresh sage (opt)
           Ground black pepper (opt)

  Prepare Crispy Chicken Tenders; keep warm.

  Crispy Chicken Tenders: Preheat oven to 425øF/220øC.
  Lightly coat a 15x10x1-inch baking pan with nonstick
  spray. In a small bowl whisk together egg whites and the
  water. For coating, in a shallow dish combine corn flake
  crumbs, Parmesan cheese, garlic powder, dried parsley, and
  the 1/4 teaspoon pepper. Dip each chicken tenderloin into
  the egg white mixture, then dredge in the corn flake
  mixture. Place breaded chicken tenders on the prepared
  baking pan. Lightly coat breaded chicken tenders with
  nonstick cooking spray. Bake 15 to 20 minutes or until
  crisp and no longer pink.

  Meanwhile, for the waffle batter, in a large bowl combine
  the 1/2 cup all-purpose flour, the whole wheat flour,
  walnuts, sugar, baking powder, dried thyme, and salt. Make
  a well in the center of the flour mixture; set aside. In a
  medium bowl combine the 3/4 cup milk, the egg, and the
  water. Add milk mixture all at once to the flour mixture.
  Stir just until moistened (batter should be slightly
  lumpy).

  Preheat a waffle baker and lightly coat with cooking
  spray. Add batter.* Close lid quickly; do not open until
  done. Bake according to manufacturer's directions. When
  done, use a fork to lift waffle off of grid.** Repeat with
  the remaining batter.

  Meanwhile, for Herb Gravy, in a large saucepan cook garlic
  in hot butter over medium heat for 30 seconds. Add the 2
  tablespoons flour and stir until well mixed. Add broth and
  the 1/2 cup milk. Cook and stir over medium heat until
  thickened and bubbly. Stir in snipped fresh sage, the 1
  teaspoon fresh thyme, and the 1/8 teaspoon pepper. Cook
  and stir for 1 minute more.

  Serve Herb Gravy with hot waffles and Crispy Chicken
  Tenders. If desired, garnish with additional fresh thyme,
  fresh sage, and/or additional pepper.

  Keep baked waffles warm in a 200øF/95øC oven while baking
  remaining waffles. Cool, wrap, and freeze any leftover
  waffles for another meal.

  Diabetic Living | Decmber 2012

  MM Format by Dave Drum - 05 December 2012

  Uncle Dirty Dave's Archives

MMMMM

... Progress in civilisation has been accompanied by progress in cookery.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)