lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, September 3, 2014

Chicken Tenders with Basil Aioli

Panko Chicken Tenders with Basil Aioli
"Why is this chicken white?" inquired C. As good as it is to have him home, it is still frustrating at dinner time. He and Miss F refused the aioli, opting instead for their own special sauce of mustard mixed with ketchup.  I loved the aioli, I may have added an extra dash of vinegar or so, I love the tartness.  Miss F gobbled up the chicken, she was a huge fan.  I served these with corn on the cob, but they would also be fantastic as an appetizer for a party.  I plan on serving them next while watching football...I am so glad football is back!  Thanks to Love and Olive Oil for the recipe. 
Chicken Tenders with Basil Aioli

1 pound boneless skinless chicken breasts, cut into strips
1 cup Panko breadcrumbs
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cayenne
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 egg
1 tablespoon water

For aioli:
½ cup mayonnaise
2 teaspoons red wine vinegar
1 teaspoon garlic powder
1 tablespoon minced fresh basil
salt and pepper, to taste

Preheat the oven to 350 degrees. Grease a baking sheet with cooking spray and set aside.

In a shallow dish, stir together the Panko, garlic powder, paprika, cayenne, salt and pepper. In a second shallow dish, lightly beat the egg with the water. Toss the chicken in the egg, then dredge in the Panko mixture. Arrange on the prepare baking sheet and spray with cooking spray. Bake for 12 to 15 minutes, until golden brown, flip once halfway through.

While the chicken is cooking, prepare the aioli. Whisk together the mayonnaise, vinegar, garlic powder, and basil. Salt and pepper to taste. Serve the chicken with the aioli on the side.
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