This was really good and an interesting take on classics. We kept to the recipe which we got from Cooking Light magazine Jan/Feb 2013 issue. I'm not usually a big fan of ranch dressing, but this homemade dressing was way better than I expected.
Yield: 6 servings
Ingredients:
1 cup fat-free buttermilk, divided
1 large egg white, lightly beaten
3/4 cup panko
4 (6 oz) skinless, boneless chicken breast halves
3/4 teaspoon black pepper
1/4 teaspoon kosher salt
3 tablespoons canola oil
1/3 cup mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 teaspoons white vinegar
1 teaspoon minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 cups chopped plum tomato
2 oz crumbled blue cheese (1/2 cup)
3 slices bacon, cooked and crumbled
Directions:
1. Preheat oven to 425 degrees
2. Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425 degree for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4. Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.
5. Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.
Calories 368, Fat 23.5(sat 4.2g,mon 11.2g, poly 5.2g), Protein 26.7 g; Carb 12.1; Fiber 2.1g; Chol 76mg; Iron 1mg; Sodium 538mg, Calc 108mg
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