Wednesday, January 7, 2009

Chesapeake Bay ChickenTenders with Cucumber Sauce

We are off the liquid diet! I made an awesome dinner last night. Unfortunately, I didn't take a picture since I had to run out to a meeting. Anyway, try will please everyone from young to old.

1-1 1/2 pounds chicken tenders
1/4 cup cornmeal
2 Tablespoons Old Bay Seasoning
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper

Cucumber Sauce
1 cucumber, peeled, seeded and coarsely shredded
1/2 cup yogurt
1/4 cup sour cream
1/4 cup fresh chives, chopped
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
pinch cayenne pepper

To make sauce, squeeze shredded cucumber to remove liquid, leaving about 2/3 cup cucumber. Stir cucumber, yogurt, sour cream, chives, salt, pepper and cayenne together. Taste, adjust seasoning and refrigerate.

Mix cornmeal, Old Bay, dry mustard and cayenne pepper. Coat both sides of chicken with cornmeal mix. In a heavy skillet, heat 1 1/2 Tablespoons olive oil on medium high heat and saute the chicken for 3 minutes, shaking pan occasionally to keep chicken from sticking. Turn chicken over and saute 2-3 more minutes more until cooked. Add more oil and repeat with the rest of the chicken.

Serve with cucumber sauce.

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