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.
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WWW.TOMATOSHERPA.COM
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