SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI
Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
- Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
- Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
- Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
- Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
- Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
- Serve -- Just serve the chicken strips with the Basil Aioli.
GRILLED CHICKEN SANDWICHES WITH BASIL AIOLI
Make and share this Grilled Chicken Sandwiches With Basil Aioli recipe from Food.com.
Provided by Unilever
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside.
- Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked.
- Evenly spray cut-side of rolls with I Can't Believe It's Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce.
- Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.
Nutrition Facts : Calories 181.4, Fat 2.5, SaturatedFat 0.4, Sodium 318.5, Carbohydrate 33.2, Fiber 2.1, Sugar 2.4, Protein 6.4
BASIL AIOLI
Make and share this Basil Aioli recipe from Food.com.
Provided by bigbadbrenda
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth.
- Pulse in mayonnaise.
- Put in refrigerator up to 24 hours.
- Choose your vegetables, cut into strips.
- Blanch in boiling water for 1 minute.
- Drain and chill in ice water.
- I used carrots, peppers and green beans.
- I added radishes, tomatoes and cucumbers to the platter after.
- Time does not include the chilling time.
Nutrition Facts : Calories 1012.5, Fat 95, SaturatedFat 13.6, Cholesterol 45.8, Sodium 1258.6, Carbohydrate 43.5, Fiber 0.3, Sugar 11.5, Protein 2.1
SPICY CHICKEN TENDERS
East Indian flavored chicken. Recipe calls for tenders but I think it would work just as well with skinless, boneless breasts or thighs if you adjust the cooking time (maybe baking for 15 minutes and then broiling). From the Dec/Jan 2011 issue of Taste of Home. Submitted by Carol Dodds.
Provided by berry271
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and spices and brush over both sides of the tenders.
- Place in a resealable bag and marinade in fridge for 15 minutes.
- Spray a broiler pan with cooking spray.
- Place chicken on pan and broil 3 minutes on each side or until meat is no longer pink.
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