Recipe makes 4 entree portions
1 pound Chicken Breast, cut into 1/4 inch thin long strips
2 cups Panko Bread Crumbs (whole wheat bread crumbs can be used)
1 Egg, beaten
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 tsp Kosher Salt
Grapeseed Oil for sautéing
Place the egg in a bowl. Combine the panko, paprika, cumin and salt in another bowl.
You will use one hand for placing the chicken into the egg to coat it well, then with that same hand drop the chicken into the breadcrumbs. Use your other, dry hand to scoop the breadcrumbs over the egg coated chicken. Gently press the crumbs to adhere to the chicken. With the dry hand move the coated chicken to a sheet pan. Continue with the other pieces of chicken.
Heat a wide sauté pan over medium high heat. When hot add a generous amount of grapeseed oil to the pan. Cook the chicken pieces in the hot oil on the first side for 1 to 2 minutes until the breadcrumbs are well browned. Turn the chicken pieces over and cook on the second side for another minute or two until all of the chicken is nicely browned. If the pan becomes too dry add more oil to continue cooking. Remove chicken from the pan and serve right away with the Ranch Dressing for dipping and the Veggie Slaw on the side.
1 cup Greek Low Fat Yogurt
1 tsp Dry Parsley
1 tsp Granulated Onion
Zest and Juice of 1 Lemon
2 tsp Agave Syrup
1 tsp Dry Dill
1 Tb Ketchup
Mix all ingredients together in a bowl to make a smooth dressing, season to taste with sea salt and fresh pepper.
Dressing can be kept refrigerated for up to 5 days.
1/2 cup Cilantro Leaves, chopped
Zest and Juice of 2 Oranges
1 Tb Apple Cider Vinegar
1 Tb Dijon Mustard
1 Tb Whole Grain Mustard
1 tsp Sea Salt
2 Carrots, shredded or grated
2 cups Purple or Green Cabbage, thinly sliced or shredded
1 Cucumber, split lengthwise, seeds scraped out with a spoon, cucumber then thinly sliced
In a large mixing bowl whisk together the cilantro, orange juice and zest, vinegar, salt and mustards.
Add the vegetables to the dressing and toss to coat evenly. The slaw needs to sit at room temperature for at least 15 minutes and up to 2 hours to marinate. Slaw can also
be made ahead of time and kept refrigerated for up to 3 days.
Note: Using the slicing and grating attachments on the food processor will make cutting the vegetables very easy, fast and will produce a fine cut that allows the slaw to marinate quickly.