Chicken Lady Fingers

----- Original Message -----
Subject: FW: [ayoh_graphics] Halloween Recipe ~ Chicken Lady Fingers s/s
Date: Tue, 2 Oct 2007 2:14:52
From: pichore69@yahoo.com <pichore69@yahoo.com>
To: mphsfoodluver@yahoo.com <mphsfoodluver@yahoo.com>

----- Original Message -----
Subject: [ayoh_graphics] Halloween Recipe ~ Chicken Lady Fingers s/s
Date: Mon, 1 Oct 2007 23:32:22
From: Bunni-ness <blip303@consolidated.net>

~*~Some people come into our lives and quickly go. Others stay awhile,
leave footprints on our hearts and we are never, ever the same...because the
mind forgets but the heart always remembers.~* ~
 
 
 
Halloween Recipe ~ Chicken Lady Fingers s/s

 

Chicken Lady Fingers with
Romanian Romesco Dipping Sauce
 
3/4  cup all-purpose flour
1  teaspoon salt 1/2  teaspoon ground black pepper 1
-1/2  pounds boneless, skinless chicken breast halves, cut into 1/2-inch by
3-inch strips 1  tablespoon olive oil 1  tablespoon unsalted
butter Smoked Spanish or regular paprika Romesco Dipping Sauce
2  large red sweet peppers, halved lengthwise, seeds and membranes
removed, flattened 1  cup day old crusty bread, cubed 3/4  cup
chopped fresh tomato (1 large) 1/3  cup sliced natural almonds, toasted
3  tablespoons sherry vinegar 3  cloves garlic, minced
1/2  teaspoon smoked Spanish or regular paprika 1/2  teaspoon
salt 1/4  teaspoon ground black pepper 1/4  cup olive oil
Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine
flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour.
Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add
chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes
per batch. Dip the end of each chicken strip in ground paprika. Serve with
Romesco Dipping Sauce. Makes 10 servings (about 40 pieces). Romesco Dipping
Sauce: For sauce, preheat broiler Place peppers on a broiler pan. Broil peppers,
4 to 5 inches from the heat, until skins are blacked, turning once. Remove,
stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel
off skins; discard skins. In blender combine peppers, bread, tomato, almonds,
vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and
blend. Add 1/4 cup olive oil in steady stream through the top of blender until
mixture is almost smooth. Transfer to a serving bowl or storage container. Cover
and chill until serving time. Tip: You can prepare the sauce ahead of time.
Cover and chill up to 3 days. with Romanian Romesco Dipping Sauce
 
3/4  cup all-purpose flour
1  teaspoon salt 1/2  teaspoon ground black pepper 1
-1/2  pounds boneless, skinless chicken breast halves, cut into 1/2-inch by
3-inch strips 1  tablespoon olive oil 1  tablespoon unsalted
butter Smoked Spanish or regular paprika Romesco Dipping Sauce
2  large red sweet peppers, halved lengthwise, seeds and membranes
removed, flattened 1  cup day old crusty bread, cubed 3/4  cup
chopped fresh tomato (1 large) 1/3  cup sliced natural almonds, toasted
3  tablespoons sherry vinegar 3  cloves garlic, minced
1/2  teaspoon smoked Spanish or regular paprika 1/2  teaspoon
salt 1/4  teaspoon ground black pepper 1/4  cup olive oil
Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine
flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour.
Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add
chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes
per batch. Dip the end of each chicken strip in ground paprika. Serve with
Romesco Dipping Sauce. Makes 10 servings (about 40 pieces). Romesco Dipping
Sauce: For sauce, preheat broiler Place peppers on a broiler pan. Broil peppers,
4 to 5 inches from the heat, until skins are blacked, turning once. Remove,
stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel
off skins; discard skins. In blender combine peppers, bread, tomato, almonds,
vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and
blend. Add 1/4 cup olive oil in steady stream through the top of blender until
mixture is almost smooth. Transfer to a serving bowl or storage container. Cover
and chill until serving time. Tip: You can prepare the sauce ahead of time.
Cover and chill up to 3 days.

 

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