This is one of Mitch’s favorites and is super easy to prepare. The recipe is for chicken nuggets, but I had chicken tenders on hand and kept them whole for chicken fingers.
Marinade:
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 teaspoon paprika
Chicken Nuggets:
3/4 pound skinless, boneless chicken breast cut into 1-inch cubes
3/4 cup flour
salt and pepper to taste (I also added a bit of cayenne for a little kick)
1 egg, beaten
1 cup panko or regular breadcrumbs
1/3 cup grated parmesan cheese
Dipping sauces
1. Combine all marinade ingredients in a medium bowl. Add chicken and stir to coat well. Cover and let marinate in the refrigerate at least 15 minutes and up to two hours.
2. Preheat oven to 400F. Coat a baking sheet with cooking spray. Pour flour onto a dinner plate and season with salt and pepper. Have beaten egg ready in small bowl. Combine breadcrumbs and Parmesan cheese on a shallow plate. WOrking with one piece at a time, remove chicken from marinade (shaking off excess) and dredge in flour to coat. Dip into egg mixture, then coat completely with breadcrumb mixture and place on prepared baking sheet. Continue until all pieces are coated and placed on a sheet.
3. Bake until golden and cooked through, about 20 minutes (turn nuggets halfway to crisp both sides). Serve with dipping sauces.
From Working Mother magazine.
Precooked Fava Beans
1 small roma tomato, chopped
1/2 Onion, chopped
Salt
Pepper
Cumin
Red pepper flakes
1/2 lemon, juiced
Garlic, minced
2 tbsp butter
Heat butter in pan and saute onion until soft, then add garlic. Add lemon juice, salt, pepper, cumin and red pepper flakes. Add fava beans and tomato, simmer until heated through.
Sorry folks, I’m guessing at the measurements. I just add stuff to a pan, taste it and add a little more if necessary.
Mitch really liked this one, so I’ll be making it again.
