BROILED CURRIED CHICKEN FINGERS
¹/³ cup bottled ranch dressing
¼cup chopped green onions
2 tbsp. chopped parsley
1 cup Japanese dry breadcrumbs (Panko) ½ tsp. salt
¼tsp. black pepper
1 lb. chicken tenderloin strips Cooking spray
Dipping Sauce:
¼cup bottled ranch dressing
2 tbsp. honey mustard ½ tsp. curry powder
Preheat oven on BROIL at 400°F. In medium bowl, combine ¹/³ cup dressing, green onions, and parsley. In shallow dish blend breadcrumbs, salt and pepper.
Dip chicken pieces into dressing mixture and coat evenly. Coat chicken in breadcrumb mixture, turning to coat evenly. Arrange on waxed
In small bowl, combine dipping sauce ingredients. Cover and set aside to allow flavors to develop.
Arrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. Broil in upper rack position with rack down with oven door slightly ajar for 12 minutes or until chicken tests done. Turn chicken halfway through cooking time.
Delicious served with garlic whipped potatoes and steamed snow peas and water chestnuts.
Makes about 4 servings.
DATE NUT BARS
2 large eggs
1 tsp. vanilla extract ½ cup sugar
¾cup unsifted
¾tsp. baking powder
Generous dash salt
¾cup chopped dates
½ cup chopped walnuts Confectioners’ sugar
Preheat oven on BAKE at 350°F. In medium bowl, combine eggs, vanilla and sugar. Beat with Black & Decker® hand mixer until thick, about 3 minutes. Blend in flour, baking powder and salt until fully combined. Stir in dates and walnuts.
Spoon evenly into ungreased,
Let cool in pan on wire rack for 20 minutes. Sprinkle generously with confectioners’ sugar and cut into squares before serving.
A great after school snack or a healthy dessert.
Store in an airtight container for up to a week, if they last that long! Makes about 16 servings.
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