March 8, 2013

Garlic Chicken with Arborio Rice & Cilantro

For the Rice:

  1. Cook according to package instructions (I used 1 1/2 cups rice to 2 1/2 cups chicken  or vegetable broth).
  2. Set aside rice, fluff with a fork.
  3. Add 1/2 cup chopped cilantro 
  4.  2 Tbsp. soy sauce
For the Chicken:
Olive oil
1 cup buttermilk 
2 cloves smashed garlic
2 lbs. boneless skinless chicken breasts, sliced into tenders
2 large eggs, whisked
2 tsp.  of ground ginger 
salt and pepper
3/4 cup seasoned bread crumbs or panko
2 Tbsp. toasted sesame seeds 
1 green onion, washed and slivered, whites and green parts 
  1. Preheat the oven to 500 degrees F. Place the buttermilk and garlic  in a large bowl. 
  2. Add the chicken tenders and stir to coat. 
  3. Marinate about 30 minutes. 
  4. Drain chicken and discard the marinade.
  5. Pat the chicken dry.
Prepare baking sheets with a drizzle of olive oil, coating the sheet.  Or use a SILPAT. 
  1. Combine seasonings and bread crumbs in a shallow dish
  2. After removing the  chicken tenders from the buttermilk, dredge them in the bread crumb mixture to coat completely, pressing to adhere. 
  3. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly.
  4. Drizzle a bit more oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
  5. Serve over the rice with toasted sesame seeds and green onion

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