Deelady
New member
Chicken on a stick with Trio Italian Dipping Sauces
14 to 18 (6-inch) wooden skewers (soaked in water to prevent burning)
4 tablespoons
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Salt and pepper to taste
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Stir the Parmesan and bread crumbs in a shallow dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere.
Insert one skewer into each tender length wise. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly.
Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
Serve with Trio of Italian Dipping Sauces.
Sun-dried Tomato Aïoli Sauce
Makes 2 cups
Ingredients
1 1/2 cups light mayonnaise
1/3 cup firmly packed sun-dried tomatoes in oil, drained
1/4 cup milk
1 garlic clove
2 teaspoons chopped fresh rosemary
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
1. Process all ingredients in a food processor 15 seconds or until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.
Fresh Herb Sauce
Makes about 1 1/2 cups
Ingredients
2 garlic cloves
1 (1-oz.) package fresh basil leaves, stems removed
4 mint sprigs, stems removed
1 cup firmly packed fresh flat-leaf parsley leaves (about 1 bunch)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup warm water
1/2 cup olive oil
2 tablespoons red wine vinegar
Preparation
1. Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds.
2. Whisk together water, oil, and vinegar. With processor running, pour oil mixture through food chute in a slow, steady stream, processing just until blended.
Alfredo-Artichoke sauce
Makes 2 cups
Ingredients
1 (14-oz.) can extra-small artichoke hearts, drained and finely chopped
1 (10-oz.) container refrigerated light Alfredo sauce
1/2 cup milk
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 teaspoon minced garlic
1/2 teaspoon pepper
Preparation
1. Stir together all ingredients in a medium saucepan; cook over medium heat, stirring often, 5 minutes or until thoroughly heated and cheese is melted.
14 to 18 (6-inch) wooden skewers (soaked in water to prevent burning)
4 tablespoons
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Salt and pepper to taste
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Stir the Parmesan and bread crumbs in a shallow dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere.
Insert one skewer into each tender length wise. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly.
Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
Serve with Trio of Italian Dipping Sauces.
Sun-dried Tomato Aïoli Sauce
Makes 2 cups
Ingredients
1 1/2 cups light mayonnaise
1/3 cup firmly packed sun-dried tomatoes in oil, drained
1/4 cup milk
1 garlic clove
2 teaspoons chopped fresh rosemary
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
1. Process all ingredients in a food processor 15 seconds or until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.
Fresh Herb Sauce
Makes about 1 1/2 cups
Ingredients
2 garlic cloves
1 (1-oz.) package fresh basil leaves, stems removed
4 mint sprigs, stems removed
1 cup firmly packed fresh flat-leaf parsley leaves (about 1 bunch)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup warm water
1/2 cup olive oil
2 tablespoons red wine vinegar
Preparation
1. Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds.
2. Whisk together water, oil, and vinegar. With processor running, pour oil mixture through food chute in a slow, steady stream, processing just until blended.
Alfredo-Artichoke sauce
Makes 2 cups
Ingredients
1 (14-oz.) can extra-small artichoke hearts, drained and finely chopped
1 (10-oz.) container refrigerated light Alfredo sauce
1/2 cup milk
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 teaspoon minced garlic
1/2 teaspoon pepper
Preparation
1. Stir together all ingredients in a medium saucepan; cook over medium heat, stirring often, 5 minutes or until thoroughly heated and cheese is melted.
