Walnut Chicken Strips

[Walnut Chicken Strips]

I remember purchasing a box of frozen chicken digits at my local grocers. I felt a little guilty as I cut open the plastic bag and layed out about 10 pieces of rock-hard, frost bitten pieces of poultry on a baking sheet.  Would I really want to own up to this dish? 

We've all done it at one time or another, the last minute grab in the desperate evening hours, with the innocent intent of nourishing a pang of hunger.  Being brought up in a household where boxed entrées and take-out suppers were frowned upon, I feel a twinge of guilt upon the purchase of such a meal.  I may very well change my tune...er, menu if I should have children of my own one day.

In the meantime I enlist myself to sing for my supper in the sense that I feel obligated to roll up my sleeves each night to take the heat in the kitchen.  This usually means supper is delayed between the hours of 7 and 9 but by this time I have worked up an appetite and an appreciation for the meal I am about to consume.

Truth be told,  I could have bought the frozen chicken fingers on sale at the grocers last night but I decided to buy some nice, fresh chicken breasts and start from scratch.  Surprisingly, these chicken pieces did not take long to prepare allowing me to sit down and dine at 7 o'clock sharp.

Walnut Chicken Strips

(Adapted from Martha Stewart)

4 boneless and skinless chicken breasts
1 1/2 cups coarsely chopped walnuts
3/4 cup all-purpose flour
1 1/2 tsp. coarse salt
1/2 tsp.. ground cinnamon
1/4 tsp. freshly ground pepper
1 cup heavy cream
1/2 to 3/4 cup vegetable oil

Preheat oven to 350 degrees.
On a work surface, place chicken between two pieces of plastic wrap or wax paper.  Using smooth side of a meat mallet, flatten to a even 1/4-inch thickness.  Cut into 1/2  by 3 inch strips.

Place walnuts, flour, salt cinnamon and pepper in a bowl of a food processor fitted with the metal blade.  Process until finely chopped and well combined; transfer to a shallow bowl.  Pour cream into another shallow bowl.

Dip chicken strips in cream with one hand letting excess drip off; using your other hand, dredge in flour mixture, turning to coat on both sides, and tapping off excess.  Place o baking sheet.

Heat 2 tablespoons vegetable oil in a large skillet over medium high heat.  Working in batches, add chicken strips; cook, turning occasionally until golden brown all over about 3 minutes.  Transfer to a wire rack over a baking sheet.  Wipe skillet with paper towels and repeat with remaining chicken, adding 2 tablespoons of oil with each batch. 
Transfer baking sheet with chicken to the oven, and bake until chicken is cooked through, about 10 minutes more.

Serve with plum, soy/toasted sesame or pomegranate sauce.

[Dried Mandarin and Dark Chocolate Cookies]

Okay, so sometimes I slip and bake a little something from frozen.  Case in point, my cookie dough I thawed out and revisited for my dessert.  However, I did throw my efforts into Dried Mandarin and Dark Chocolate Cookies at one time.  Please check out my Sugar High Friday Virtual Cookie Swap
for the original batch

Comments

[LisaSD]

Lou--I don't eat chicken, but I'm such a walnut lover that this one is tempting!! Hmmm...how about walnut-crusted tofu? LOL

[ilva]

I'll try this chicken strips on my children (and us), they are hard to please sometimes but I'm sure they will like these!