What’s not to like about humpday? The temperature went up to a very spring-like 54 degrees today! So of course (why not?) I tried these two new recipes. The chicken was juicy and tender. I loved the taste of the Parmesan cheese with the almond flour. But the coating unfortunately, was soggy. Hmm. I need to work on that one. Anyway, this meal is also delicious with roasted vegetables: zucchini, summer squash, carrots, and baby bellas tossed in olive oil and salt and pepper to taste. I always do the veggies first, because I never want to forget chicken breast tenders in the oven.
Crunchy Cabbage Salad with Miso-Ginger Dressing
(Adapted from a recipe by Weird & Ravenous via Food52)
The miso-ginger dressing was full of flavor, but I couldn’t taste the ginger very much. So, if you love ginger as I do, ramp up the flavor.
Prep time: 10 minutes
Cook time: —
1-2 teaspoons finely grated fresh ginger
2 medium garlic cloves, finely minced or put through a garlic press
2 tablespoons miso paste (I used 1 tablespoon Chinese soy bean paste)
2 tablespoons rice vinegar (or rice wine vinegar, your preference)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons water
3 cups finely shredded cabbage (about 1/2 a small cabbage)
1 large carrot, peeled and cut into very thin matchsticks
1 tablespoon black sesame seeds, toasted (I used white—the black would have made a pretty contrast with the white cabbage and the orange carrot)
1 tablespoon cilantro, chopped
1 tablespoon scallion, sliced thin on the diagonal
In a small bowl, whisk together the ginger, garlic, miso, vinegar, soy sauce, sesame oil and water. Set it aside.
In a large bowl, toss the cabbage, carrots and sesame seeds together with the dressing. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like.
Garnish with cilantro and scallion.
Gluten-Free Chicken Breast Tenders in Almond Flour (adapted from allrecipes.com)
For this recipe I swapped 1/2 cup of butter for the egg dip. To save even more calories, I recommend using 2 egg whites. To solve the problem of a soggy coating, I read somewhere that if you let the breaded chicken dry for a few minutes on a wire rack before baking, it will bake up crispy. I haven’t tried this at all so I don’t know how well it works.
Prep time: 15 minutes
Cook time: 20 minutes
1 cup almond flour
1 cup finely grated Parmesan cheese
1/2 teaspoon dried basil, or to taste
1/2 teaspoon dried thyme, or to taste
salt and ground black pepper to taste
1 1/2 pounds skinless, boneless chicken breast halves, cut into strips
1 egg, well beaten
1 tablespoon water
1. Preheat oven to 400˚ F (200˚ C). Line a baking sheet with aluminum foil.
2. Mix almond flour, Parmesan cheese, basil, thyme, salt, and pepper together in a bowl. In another bowl, mix the egg and water.
3. Dip chicken strips in the egg mixture; press strips into almond flour mixture until completely coated. Transfer coated strips to the prepared baking sheet.
4. Bake in the preheated oven on the middle rack until strips are golden brown and no longer pink in the center, at least 20 minutes or until the tenders reach an internal temperature of 165˚F.
- Oven-Fried Chicken (mpcasavant.wordpress.com)
- Rice to Riches! (veggloverherbaltraditions.wordpress.com)
- Quick and Easy Sesame Shrimp Stir Fry (ourlittlefamilyadventure.wordpress.com)
- Spinach Salad with Carrot Ginger Miso Dressing and Pepitas (tastespace.wordpress.com)