Not only is this "fried" chicken crispy and light. The tobasco brings a great kick. Serve the chicken on a bed of arugula and juicy peaches....you have a delicious & healthy dinner even your kids will love!
Makes: 4 servings
For "fried" chicken
Ingredients
Nonstick cooking spray
1/2 cup apricot preserves
2 tablespoon mustard (spicy or dijon)
2 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon tobasco sauce
2 cup of crushed cornflakes
1 teaspoon dried thyme
4 boneless and skinless chicken breasts
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees. Lightly coat a small baking dish with cooking spray.
2. To make glaze: Whisk together apricot preserves, mustard, worcestershire sauce, garlic powder, and tobasco sauce in a small bowl.
3. Mix together cornflakes, salt, thyme, and black pepper on a piece of waxed paper.
4. Brush chicken breasts with apricot glaze and coat with cornflake mixture.
5. Arrange chicken in a single layer on baking dish.
6. Bake chicken for 35 minutes.
For Peach and Arugula Salad with Basil dressing
Ingredients
3 cups of arugula leaves (rocket)
3 fresh peaches cut into 1/2 inch wedges
2 tablespoon chopped walnuts
3 tablespoon olive oil
2 tablespoon white wine vinegar
1 cup fresh basil
salt to taste
Directions
1. In a large bowl, toss together peaches, arugula, and nuts.
2. Put oil, vinegar, basil, and salt in blender or food processor. Combine until smooth.
3. Divide peach salad among 4 serving plates and drizzle with basil oil dressing.
"Fried" chicken recipe was adapted from Fitness Magazine. Peach and Arugula salad adapted from Womens' Health Magazine.
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