Tuesday, January 25, 2011

Parmesan Chicken Fingers with a Curried Ginger Cashew Dipping Sauce


Makes 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

For the chicken fingers:
2 large (6- to 8-ounce) skinless, boneless chicken breast halves, cut into 1-inch strips
Salt and freshly ground pepper
2 cups cornflake crumbs
4 ounces finely grated Parmesan cheese (about ½ cup)
2 tablespoons chopped fresh thyme leaves
1 teaspoon ground paprika
2 tablespoons olive oil
Juice of 1 medium lemon (about 2 tablespoons)
For the sauce:
1 (1-inch piece) ginger, peeled
1 cup cashews
½ cup reduced fat sour cream
¼ cup fresh baby spinach leaves, washed and dried
1 tablespoon brown sugar1 teaspoon ground curry

Preheat the oven to 350 degrees. Season the chicken with salt and pepper. Use a fork to stir together the cornflake crumbs, Parmesan cheese, thyme, and paprika in a shallow bowl.

Heat the olive oil in a skillet over medium high heat. Dredge the chicken pieces in the corn flake mixture. Cook in the skillet, turning once, until golden, about 4 to 6 minutes. Transfer to a baking dish that has been coated with vegetable oil spray. Drizzle the chicken with lemon juice. Bake in the oven until cooked through, about 15 to 20 minutes.

Place the ginger into the bowl of a food processor. Pulse until minced. Add the cashews and pulse until smooth. Add the sour cream, spinach leaves, brown sugar, and curry. Pulse until well combined. Season with salt and pepper. Transfer to a serving bowl.

To serve, place the chicken fingers onto a platter garnished with lemon wedges. Serve the sauce on the side for dipping.

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