DECEMBER 16 - 20, 2013 | RECIPE # 0066 Panko Chicken and Sweet Potato Fries with Red and Green Romaine Salad TOMATO SHERPA A unique technique featured in this recipe is coating the chicken with mustard before breading it with panko. The mustard not only deepens the flavor, but it is easier to work with and less messy. Complementing the savory ACTIVE TIME: 25 MINUTES INGREDIENTS 1 lb. Garnet Yams 1 Tbsp. Cooking Oil* 1 Tbsp. Cornmeal ¼ tsp. Salt divided* 1 ⁄8 tsp. Pepper* 12 oz. Chicken Breast chicken are baked sweet potato fries, which are given added crunch from a light dusting of cornmeal. Yogurt dill sauce is the perfect creamy and tart sauce for both the chicken and fries. This is comfort food done right! • TOTAL TIME: 35 MINUTES (MAKES 2 SERVINGS) ¼ Cup Dijon Mustard Seasoned Panko 1¼ oz. Panko 1 ⁄8 tsp. Black Pepper ½ tsp. Dried Savory 3 oz. Baby Romaine Lettuce If using table salt (instead of kosher salt) reduce salt amounts by ½. 1 Lemon 1 Tbsp. Olive Oil* ¼ oz. Fresh Dill 4 oz. Plain Yogurt ¾ oz. Pecan Pieces 1 oz. Raisins not included* Per Serving: Calories: 655 Fat: 20 g Sodium: 290 mg Carbs: 71 g Fiber: 7 g Protein: 48 g 1. Knife and cutting board 2. 2 Baking sheets 3. Large bowl 4. Salad bowl 5. Plate 6. Small bowl The red romaine is a great source of Vitamin A, which supports healthy vision, skin, and immune function. Also rich in Vitamin K, romaine helps your body maintain bone density by regulating the amount of calcium in your bones. It also naturally qualifies as a calorie-free food, according to USFDA regulations. It’s also fat-free and consists primarily of water. source: Livestrong Instructions: Panko Chicken, Sweet Potato Fries, and Romaine Salad 1 As always, wash produce before cooking. Organize your ingredients using small bowls to keep your work area tidy, get out the needed tools, and read through directions before starting. Q Preheat oven to 475°F. Cut yams into ½” fries and toss in a large bowl with 1 Tbsp. cooking oil, cornmeal, ¼ tsp. salt, and 1 ⁄8 tsp. pepper. Q Place fries in a single layer on a large baking sheet and bake for 10 minutes. Q Lightly grease another large shallow baking sheet with oil for chicken. Q 2 Cut chicken breast into about 1” strips (between 1 - 2 finger widths). Q Toss chicken strips in dijon mustard in a large bowl until coated. Q Place seasoned panko on a plate. Cover each chicken strip in panko until coated. Q Arrange tenders in one layer, without crowding, in oiled baking pan. After the first 10 minutes, remove fries from oven and flip them. Q 3 After flipping fries, put fries and chicken in oven for 20 minutes, flipping chicken after 10 minutes and removing fries when browned. Q While everything is baking, add baby lettuce to a salad bowl and toss with juice from ½ lemon, 1 Tbsp. olive oil, and salt and pepper. Q 4 Chop dill and add to yogurt with the juice from other ½ lemon and a 1⁄8 tsp. salt to a small bowl. Q When chicken is browned, remove it (and fries if they are still baking) from oven. Q Plate the chicken, fries, and yogurt sauce. Top salad with pecans and raisins and enjoy! Q If desired, take a photo of your creation to share with future generations! Oh, and use #TSPix on Facebook, Instagram, or Twitter for a chance to get $10 off your next order! Tomato Sherpa features organically grown produce, organic spices, and humanely raised meats. We are happy to provide additional sourcing information upon request. 2013 TOMATO SHERPA LLC WWW.TOMATOSHERPA.COM | [email protected] | 415.306.1575
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