George Foreman GSF026BC manual Recipes, Chicken Tenders With Cucumber Yogurt Sauce

RECIPES

CHICKEN TENDERS WITH CUCUMBER YOGURT SAUCE

¼cup seasoned flour

1 egg, slightly beaten

1 tbsp. water

½ cup bread crumbs

1 lb chicken tenders or chicken breasts cut into thin strips 1 cup plain fat free yogurt

¼cup diced cucumber

1 tbsp. snipped fresh dill

1 tbsp. slivered lemon peel

1 tbsp. fresh lemon juice Oil for frying

In a shallow plate, place flour. In shallow bowl, combine egg and water; blend well. In second plate, place bread crumbs.

Coat chicken on all sides in flour; dip in egg and then in bread crumbs being sure to completely coat all sides of chicken.

Arrange in single layer on waxed paper. Cover and refrigerate at least 30 minutes.

Meanwhile, in medium bowl combine yogurt, cucumber, dill, lemon peel and lemon juice; blend well. Cover and refrigerate until ready to fry chicken.

Add oil to “MAX” fill in George Forman® Lean Mean™ Fryer; heat to 350º F. Fry chicken for 3½ to 4 minutes until chicken is golden and cooked through (Chicken will register 170º F when tested with a meat thermometer).

Spin on high for 2 minutes. Serve with cucumber sauce. Makes 4 to 6 servings.

CORN FRITTERS WITH ROASTED PEPPER SAUCE

1 jar (6.5 oz.) roasted red peppers, well drained

¼cup vegetable broth

1 tbsp. balsamic vinegar

¼cup cilantro leaves

1 large clove garlic, minced Oil for frying

1 cup unsifted all-purpose flour

1 tsp. chili powder

1 tsp. salt

¼tsp. ground cumin

2 eggs

½ cup milk

1 tsp. olive oil

2 cups whole kernel corn ½ cup minced green onion 2 tbsp. chopped parsley

In bowl of Black & Decker® mini chopper or food processor, combine first

5 ingredients. Using PULSE, process mixture until well-blended and smooth. Place in serving bowl; cover with plastic wrap and refrigerate until ready to serve.

Add oil to “MAX” fill in George Forman® Lean Mean™ Fryer; heat to 350º F. Meanwhile, in medium size mixing bowl, combine flour, chili powder, salt and cumin. In second bowl, combine egg, milk and oil; blend well.

Make a well in the center of the flour mixture; add the egg mixture all at once. Blend just until moistened. Stir in corn, green onions and parsley.

Drop by tablespoons into hot oil. Do not crowd the fryer; cook about 6 at a time. Fry until golden brown on all sides and cooked through, about 4 minutes.

Spin on high for 2 minutes. Drain on paper towels. Serve with red pepper sauce.

Makes about 2½ dozen.

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