Crispy Chicken with Apple Salad (Betty Crocker)
INGREDIENTS
1 green apple, cut into a dice
1 red apple, cut into a dice
¼ cup diced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey
½ cup fresh parsley leaves
1 pinch salt and pepper to taste
2 to 3 cups vegetable oil, for frying
2 chicken breasts, sliced into strips
2 eggs, lightly beaten
1 cup Progresso™ panko bread crumbs
1 bag of Baby Spinach Salad or Romaine Lettuce Salad for serving, if desired
DIRECTIONS
(1.) In a large bowl, combine the apples, onions, 2 tablespoons olive oil, lemon juice, honey and parsley leaves. Season with a small pinch of salt and toss to combine.
(2.) Heat the oil in a deep pot until hot.
(3.) Season the chicken with salt and pepper. Dip the chicken in the egg mixture, then toss it in the panko breadcrumbs. Lower chicken into the oil and fry until golden brown on all sides. Place on paper towels to drain excess oil. Continue until all chicken is fried. (TIP: You may need to keep the oil at a medium temperature, so not to burn the outside, while cooking the chicken.)
(4.) Serve chicken on a bed of spinach or romaine lettuce (if desired) and top with apple salsa.
(5.) To make this vegetarian substitute the chicken for Gardein’s seven grain crispy tenders.
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