Pretzel and Peanut-Crusted Chicken and Smashed Sweet Potatoes

Want something different to jazz up your chicken dinner?  This is it! 

 

 

Pretzel and Peanut-Crusted Chicken

1 bag salted pretzels, any shape
1/2 cup coarsely chopped honey-roasted peanuts
3 sprigs fresh thyme, leaves removed
Salt and pepper
2 eggs
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling

Preheat oven to 300°F

Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix to combine.

Crack and beat 2 eggs in a second shallow dish with a splash of water.  Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.

Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add coated chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.

Serve topped with a drizzle of honey mustard or barbecue sauce.

Smashed Sweet Potatoes

2 1/2 pounds sweet potatoes, peeled and sliced or cubed into bite-size pieces
Salt and pepper
1/2 cup warm chicken stock
1 teaspoon orange zest
Juice of 1/2 orange
A pinch cayenne pepper
2 tablespoons butter
A drizzle of honey

Place potatoes in a pot, cover with cold water and add some salt. Bring to a boil and cook to tender.

Drain and return potatoes to the warm pot. Mash with stock, orange zest and juice, cayenne, butter, honey, salt and pepper.

Thank you Rachael Ray!

Georgia Chicken

This got 3 thumbs up tonight.  It was so simple, quick and easy with tons of flavor.  You got to try it.  I served it with steamed green beans and wild rice.

Georgia Chicken

4 tablespoon (1/2 stick) butter
4   skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounce grated mozzarella cheese

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove vegetables with slotted spoon. Add chicken to pan and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes before serving or just until the cheese has melted.

Thank you Paula Deen!!

Sloppy Dawgs

I was in a hurry to come up with something tasty and creative tonight.  This was just the solution.

Sloppy Dawgs

1 tablespoon EVOO – Extra Virgin Olive Oil
1 pound hot dogs, beef pork, turkey or tofu, chopped or thinly sliced
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons tomato paste
3 tablespoons brown sugar
1 tablespoon red wine vinegar (eyeball the amount)
1 tablespoon Worcestershire sauce (eyeball the amount)
1 8-ounce can tomato sauce
Salt and pepper
4 crusty split-top hot dog rolls, toasted and lightly buttered
Suggested garnishes: chopped tomatoes, chopped pickles and yellow mustard

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the hot dogs to the pan and cook until golden brown, 4-5 minutes.

Add the onion and bell pepper to the pan, and continue cooking until the veggies are tender, 3-4 minutes. Add the tomato paste to the pan and cook until darkened and aromatic, about 1 minute.

In a medium bowl, stir together the brown sugar, vinegar, Worcestershire and tomato sauce. Add the mixture to the pan, season with salt and pepper, and simmer until thickened and saucy, about 5 minutes more.

Pile the sloppy meat onto the toasted, buttered bun. Top with tomatoes, pickles and mustard.

Thank you Rachael Ray!