Chicken Special

 

Chicken Fingers on a Stick

Ingredients:

• 4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick
• Salt and pepper
• 24 (10-inch) bamboo skewers, soaked in water for 30 minutes

• 3 tablespoons peanut or vegetable oil
• 2 tablespoons barbecue sauce
• 1 1/4 cups plain dried bread crumbs

Method:  

Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers. 

Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.

Grill the chicken fingers uncovered until they're no longer pink inside, about 2 to 4 minutes per side on a gas grill

Serve with the dipping sauce of your choice. 

 

 

Chicken Curry

Ingredients:

• 1 tbsp. vegetable oil
• 1 medium onion, thinly sliced
• 1/4 teaspoon salt
• 2 teaspoons curry powder
• 1 can (12-14 ounces) unsweetened coconut milk

• 1 cup canned diced tomatoes
• 2 tablespoons tomato paste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 cups packed fresh baby spinach

Method:

1. In a large skillet, heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
   
2. Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.
   
3. Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice. Makes 4 servings.