so i know i’m in the minority here, but i just don’t enjoy eating fried foods. i’ve never been much of a fan of fried chicken, i could count on my hands how many times i’ve eaten french fries in my entire life, and, well… i’ve heard of fried twinkies… and i think maybe that would be my version of Hell.
So whatever enticed me to make this dinner is beyond me… but i’m glad it did.
Even though it’s friday (aka DAY OFF!), the week has left me slightly run down and drained on energy. I came home from work fully intending to just relax and heat up a bowl of leftover lentil soup, but instead changed my mind and decided to make a quick experimental dish based on a meal my sister made me sometime ago.
Crispy Chicken Tenders with Cranberry Dipping Sauce
makes 1 serving
ingredients
• 1 chicken breast
• 1 garlic clove, smashed
• 1 tsp olive oil
• 1/4 c TVP* (or crushed toasted bread/pita or dry cereal. In aiming to follow the Paleo guidelines i used TVP, not to mention it gave an added protein bonus!)
• 2 tsp fresh chopped sage
• 1/4 tsp sea salt
• 1/4 c dried cranberries
• 1/4 c silk plain soy yogurt (b/c im lactose intolerant. regular yogurt would work fine)
Instructions
Pre-heat oven to 350 degrees.
Line baking sheet with tin foil.
Cut chicken into large bite sized pieces and rub garlic over each one. brush with oil.
In a small bowl combine TVP, sage, and salt.
Dip each piece of chicken into the mix and fully coat with dry ingredients. Place each piece onto the prepared pan and sprinkle any remaining dry ingredients on top.
Bake for 20 minutes, or until chicken is fully cooked through.
To make the dip, simply put ingredients into blender/food processor and blend until combined.
* Textured vegetable protein. I have a big bag leftover and i’m always looking for new ways to use it. I bought after having a (surprisingly) delicious meal at a vegan restaurant and thinking i could recreate it at home. failed miserably. TVP can be found mine in the bulk foods sections in most health stores, like whole foods.
