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Bridget's Recipe Corner
The
other
day
I
made
a
dip/relish
for
a
party.
When
I
was
making
it,
I
thought
it
might
also
work
well
served
with
fish
or
chicken
and
not
just
tortilla
chips.
Yesterday,
when
I
was
at
my
desk,
the
rest
of
the
ingredients
"popped"
into
my
head.
I
picked
them
up
on
my
way
home
and
this
is
what
I
made.
My
boys
enjoyed
it,
but
then
again,
they
are
always
hungry.
In
any
event,
I
hope
you
enjoy
it
too.
Cornmeal
Crusted
Chicken
with
Southwest
Veggie
Relish
The
Relish
1
bag
S&W
Southwest
Vegetable
mix
1-2
jalapeños,
seeded
&
finely
diced
2
avocadoes,
chopped
2-3
Campari
tomatoes,
diced
1-2
T.
chopped
cilantro
juice
of
one
lime
1 T.
white
wine
vinegar
1/4
c.
salsa,
optional
2 t.
olive
oil,
divided
Tabasco,
to
taste
Kosher
salt,
to
taste
freshly
ground
pepper,
to
taste
Heat
1 T.
olive
oil
in
small
sauté
pan.
Add
the
vegetables
and
cook
approximately
5
minutes,
until
soft.
Remove
from
heat
and
place
in
bowl.
Let
cool
approximately
5-10
minutes
then
add
remaining
ingredients.
Mix
well
and
set
aside.
The
Chicken
5-6
boneless,
skinless
chicken
breasts
2
eggs
1 c.
low
fat
or
skim
milk
1
1/2
c.
cornmeal
1 T.
parsley
flakes
2 t.
adobo
seasoning
1/2
t.
garlic
salt
freshly
ground
pepper,
to
taste
1 c.
shredded
cheese
(I
used
Kroger
Mexican
blend),
divided
3 T.
olive
oil,
more
if
necessary
Salsa,
optional
Preheat
oven
to
325°.
Whisk
eggs
and
milk
in
large,
shallow
bowl.
Blend
cornmeal,
cheese
and
dry
ingredients
in
another
bowl.
Heat
1-2
T.
olive
oil
in
large
saute
pan.
Pound
chicken
breasts
with
flat
side
of
mallet.
Place
chicken
(a
few
pieces
at a
time),
in
egg/milk
mixture.
Let
soak
for
1-2
minutes.
Then
dip
in
cornmeal/cheese
mixture,
be
certain
to
coat
well.
Place
coated
chicken
in
heated
pan.
Brown
on
both
sides,
approximately
3-4
minutes
per
side.
Remove
from
heat.
Place
pieces
in
greased
13x9
pan.
Continue
with
remaining
chicken
breasts.
If
desired,
spoon
1-2
t.
salsa
on
each
piece,
sprinkle
with
remaining
cheese
and
bake
approximately
20
minutes,
or
until
done.
Remove
from
oven.
Top
with
vegetable
relish.
I
served
this
with
Quinta
de
Cabriz
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