When foods cooked in potato batter began to appear on menus across the country, chefs never dreamed that it would provide the perfect alternative to chicken breast skin.
But that has been a result.
For those who want their chicken skinned to remove the fat, putting chicken breasts into potato batter turns out to be a brilliant way to keep the breasts moist.
CHICKEN BREASTS IN CRUSTY POTATO BATTER
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 3 to 6 servings
Serve the chicken with sweet and sour Brussels sprouts.
1 large onion
3 large baking potatoes
2 egg whites
3 tablespoons fresh thyme leaves or 1 teaspoon dried
1 1/2 tablespoons Dijon mustard
Salt, if desired, and freshly ground black pepper to taste
3 skinless, boneless chicken breasts, about 18 ounces
1/4 cup flour
2 tablespoons canola oil
1. Shred onion in food processor.
2. Peel potatoes and cut in large chunks. Shred in food processor.
3. Mix onion with potatoes, egg whites, thyme, mustard, salt, if desired, and pepper.
4. Wash and dry chicken breasts and halve each. Dust with flour.
5. Pat the potato mixture generously on both sides of each breast.
6. Heat oil in non-stick skillet and saute potato-coated breasts over medium-high heat until golden brown; turn and brown the other side.
SWEET AND SOUR BRUSSELS SPROUTS
Preparation time: 10 minutes
Cooking time: 12 minutes
Yield: 3 to 6 servings
2 containers (10 ounces each) fresh Brussels sprouts, washed and trimmed
6 tablespoons chicken stock or broth
4 tablespoons lemon juice
2 teaspoons sugar
2 tablespoons canned roasted red peppers, rinsed, drained and chopped
Freshly ground black pepper to taste
1. Combine Brussels sprouts with chicken stock, lemon juice and sugar, and heat to boil, covered.
2. Cook until sprouts are tender, about 10 minutes.
3. Stir in red peppers and season with black pepper.
