It’s that time…time for another great recipe. And if you don’t know already, I love FOOD! As mentioned in an earlier post
I’ve been surrounded by women that love to cook, and they do it very well. So when I come across great recipes I can’t wait to share them. Today’s recipe I found back in March while watching the Rachael Ray Show
. It looked so good and perfectly cooked on TV, so I figured I’d give it a shot. The end result was very yummy, and much prettier than I expected my non-professional version to be. Without further ado, here is what you need to do…
1 bag salted pretzels, any shape
1/2 cup coarsely chopped honey-roasted peanuts
3 sprigs fresh thyme, leaves removed
Salt and pepper
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling
Preheat oven to 300 degrees.
Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix well. I’d recommend using a rectangle or square shallow dish, just so the strips lay better.
|A little blurry, but these are the 2 dishes I used. And the pink gloves as protection from the chicken.
Beat 2 eggs in a second shallow dish with a splash of water.
Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.
Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.
|Ok, so they are not all pretty. But a majority of them were.
Serve topped with a drizzle of honey mustard or barbecue sauce.
For this recipe we did not add the nuts, and used about 1 teaspoon of dried thyme instead of fresh.
If you’re like me, you agree that EVOO is expensive! So when adding oil just eyeball it, start by just covering the bottom of the pan, and add more later if needed.
They really are very tasty, and can be served with pretty much any side dish. Maybe some fries, a nice salad, or a simple veggie. What is your weeknight routine? Are there any favs that you like to have every week? Let me know, I love comments!
Photo & recipe credit
Until next time…