Crispy Chicken with 3 sauces
Source of Recipe
Good Housekeeping
List of Ingredients
Olive-oil nonstick cooking spray
1 3/4 cup(s) walnuts
1 cup(s) plain dried bread crumbs
1 1/2 teaspoon(s) salt
1/4 (add more as needed) teaspoon(s) ground red pepper, (cayenne)
2 large eggs, beaten
8 (about 3 1/2 pounds) medium chicken-breast halves, skin removed
8 (about 1 3/4 pounds) medium chicken drumsticks, skin removed
Blue-Cheese Sauce, (see below)
Honey-Mustard Sauce, (see below)
Apricot-Balsamic Sauce, (see below)
Recipe
1. Preheat oven to 450 degrees F. Spray two 15 1/2" by 10 1/2" jelly-roll pans with olive-oil cooking spray.
2. In food processor with knife blade attached, blend walnuts with 1/4 cup bread crumbs until walnuts are finely ground. Place nut mixture, salt, ground red pepper, and remaining bread crumbs in medium bowl; mix well.
3. In pie plate, with fork, beat eggs. Cut each chicken-breast half crosswise into 2 pieces. One at a time, dip chicken-breast pieces and drumsticks in beaten egg, then into walnut mixture to coat; place in jelly-roll pans. Spray chicken pieces with olive-oil cooking spray.
4. Bake chicken, on 2 oven racks, 30 to 35 minutes, rotating pans between upper and lower racks halfway through cooking, until chicken is golden brown and juices run clear when chicken is pierced with a knife.
5. While chicken is cooking, prepare sauces (below). Cover and refrigerate sauces if not serving right away.
6. Serve chicken hot with dipping sauces. Or, cool chicken slightly; cover and refrigerate to serve cold later with sauces.
7. Each serving without sauces: About 230 calories, 23 g protein, 7 g carbohydrate, 12 g total fat (2 g saturated), 84 mg cholesterol, 320 mg sodium.
8. BLUE-CHEESE SAUCE: In medium bowl, stir together 4 ounces blue cheese, crumbled (1 cup), 1/2 cup mayonnaise, 1/2 cup plain low-fat yogurt, 1/2 teaspoon hot pepper sauce, and 1/4 teaspoon coarsely ground black pepper.
Makes about 1 1/2 cups.
Each tablespoon: About 55 calories, 1 g protein, 0 g carbohydrate, 5 g total fat (2 g saturated), 6 mg cholesterol, 95 mg sodium.
9. HONEY-MUSTARD SAUCE: In medium bowl, stir together 2/3 cup Dijon mustard, 1/4 cup sour cream, 1/4 cup honey, and 3/4 teaspoon Worcestershire. Makes about 1 1/4 cups.
Each tablespoon: About 30 calories, 1 g protein, 4 g carbohydrate, 1 g total fat (0 g saturated), 1 mg cholesterol, 205 mg sodium.
10. APRICOT-BALSAMIC SAUCE: In medium bowl, stir together one 12-ounce jar apricot preserves (1 cup), 2 tablespoons balsamic vinegar, 1 tablespoon soy sauce, and 1/4 teaspoon grated orange peel. Makes about 1 1/4 cups.
Each tablespoon: About 50 calories, 0 g protein, 12 g carbohydrate, 0 g total fat (0 g saturated), 0 mg cholesterol, 55 mg sodium.
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