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Friday, 14 September 2012

Spicy Faux "Fried" Chicken served on a bed of Peach & Arugula Salad with Basil dressing

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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