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Crispy Chicken Fingers with Roasted Potatoes, Summer Salad & Honey Mustard Sauce
2018-08-01
https://www.metro.ca/userfiles/image/recipes/doigts-poulet-croustillants-patates-roties-salade-ete-sauce-miel-moutarde-10897.jpg
PT45M
PT35M
PT1H20M
Preheat the oven to 450°F.Wash and cut the potatoes into small dice.Place potatoes on a baking sheet lined with parchment paper and toss with 1/4 of the olive oil, salt and pepper.Roast for 20-25 minutes.Using a knife, shave the corn kernels from the cob.Thinly slice the green onion.Halve the tomatoes.Chop the green pepper.Cook the corn.In a pan over medium-high heat, heat 1/4 of the olive oïl.Add the corn and the white part of green onion.Season with salt and pepper and cook, stirring, for 3-5 minutes.Remove from pan and set aside.Prepare the chicken.Place egg in bowl and lightly whisk.In a separate bowl, mix the flour and breadcrumbs.Slice chicken into strips (in half lengthwise) and season with salt and pepper.Coat the chicken strips in the egg and then breadcrumb mixture. Shake off excess.In the same pan used for the corn (can also be done on the BBQ).Heat 1/3 of the oil over medium-high heat.Add the breaded chicken and cook 4-5 minutes per side until golden brown and cooked through.Transfer to a plate lined with paper towel.In a bowl, mix the tomatoes, green pepper, corn, vinegar, remaining oil, salt and pepper.In a small bowl, mix the honey and mustard.Serve the potatoes in plates with chicken and salad.Garnish with green part of the green onions and serve with honey mustard sauce.
2
5
1
5
5
3/4 cup (180 mL) bread crumbs
1/3 cup (80 mL) unbleached flour
6 chicken thighs
3 Tbsp. (45 mL) olive oil
1 Tbsp. (15 mL) honey
1 Tbsp. (15 mL) old fashioned mustard
1 1/2 eggs
1 green onions
1/2 green bell pepper
1/2 lb Yukon Gold potato
1 cup (250 mL) cherry tomatoes multicolor
1 Tbsp. (15 mL) white wine vinegar
1 ears of corn
Crispy Chicken Fingers with Roasted Potatoes, Summer Salad & Honey Mustard Sauce
2
servings
0:45
Preparation
0:35
COOKING
1:20
TOTAL TIME
Ingredients
-
3/4 cup
(180 mL)bread crumbs
-
1/3 cup
(80 mL)unbleached flour
-
6
chicken thighs
-
3 Tbsp.
(45 mL)olive oil
-
1 Tbsp.
(15 mL)honey
-
1 Tbsp.
(15 mL)old fashioned mustard
-
1 1/2
eggs
-
1
green onions
-
1/2
green bell pepper
-
1/2 lb
Yukon Gold potato
-
1 cup
(250 mL)cherry tomatoes multicolor
-
1 Tbsp.
(15 mL)white wine vinegar
-
1
ears of corn
Preparation
Preheat the oven to 450°F.
Wash and cut the potatoes into small dice.
Place potatoes on a baking sheet lined with parchment paper and toss with 1/4 of the olive oil, salt and pepper.
Roast for 20-25 minutes.
Using a knife, shave the corn kernels from the cob.
Thinly slice the green onion.
Halve the tomatoes.
Chop the green pepper.
Cook the corn.
In a pan over medium-high heat, heat 1/4 of the olive oïl.
Add the corn and the white part of green onion.
Season with salt and pepper and cook, stirring, for 3-5 minutes.
Remove from pan and set aside.
Prepare the chicken.
Place egg in bowl and lightly whisk.
In a separate bowl, mix the flour and breadcrumbs.
Slice chicken into strips (in half lengthwise) and season with salt and pepper.
Coat the chicken strips in the egg and then breadcrumb mixture. Shake off excess.
In the same pan used for the corn (can also be done on the BBQ).
Heat 1/3 of the oil over medium-high heat.
Add the breaded chicken and cook 4-5 minutes per side until golden brown and cooked through.
Transfer to a plate lined with paper towel.
In a bowl, mix the tomatoes, green pepper, corn, vinegar, remaining oil, salt and pepper.
In a small bowl, mix the honey and mustard.
Serve the potatoes in plates with chicken and salad.
Garnish with green part of the green onions and serve with honey mustard sauce.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
