It’s time for recipe #2 from Six Sister’s Stuff, the cookbook I reviewed last weekend – not terribly favourably, I know, but there are some good recipes here and certainly some people will get more out of it than I did. As I said in my review, I wanted to try a lot more of their recipes but too many of them used processed ingredients (ready-made sauces etc.) and a lot of cream cheese or sour cream. If you want to check it out, visit their blog, Six Sisters’ Stuff.
Anyway, today I’m sharing their recipe for Parmesan Sesame Chicken Strips (page 36) – for more of their chicken recipes, see here and here. I already make chicken fingers, I combine the recipes from the River Cottage Baby & Toddler Cookbook and Bill Granger’s Everyday cookbook, using chicken thighs (they are incredibly moist and tender whereas breasts tend to dry out) and a parmesan-thyme crumb mix for dipping. This one was quite different though and, I must forewarn, didn’t exactly work for me. I’ve never cooked with mayonnaise before – in fact I’d never really eaten it before a couple of years ago – and I found there wasn’t enough direction on using it in this recipe. I didn’t know how much to remove off the chicken and the results were a bit soggy – it certainly kept the chicken moist, but I think I used too much/didn’t wipe off enough. Maybe someone can give me a pointer on this…
Parmesan Sesame Chicken Strips
35 Ritz crackers
1 cup mayonnaise
2 teaspoons dried minced onion
2 teaspoons ground mustard
1/4 cup sesame seeds
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts [I used 2]
Preheat the oven to 215ºC/425ºF. Cover a large baking sheet with foil and lightly coat with nonstick cooking spray [I always use baking paper these days because I find food always sticks to the foil when making this kind of thing].
Place crackers in a large resealable plastic bag and crush them with a rolling pin until they are find crumbs.
In a bowl, combine mayonnaise, onion and mustard. In a second bowl, combine crushed crackers, sesame seeds and Parmesan cheese.
Cut chicken lengthwise into quarter-inch strips. Dip strips into mayonnaise mixture and then into crumb mixture. [I wasn't sure how much mayo to wipe off; if I didn't wipe off any, I would have run out very quickly as it's much thicker than using egg.]
Place chicken on foil-covered baking tray and bake for 15 to 18 minutes. Serve with honey mustard dipping sauce (below) or ketchup.
And I will include the recipe for the sauce they recommended even though I haven’t tried it yet.
1/2 cup mayonnaise
2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
3 Tablespoons honey
1/2 Tablespoon lemon juice
Combine all ingredients and enjoy!
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