Wednesday, March 17, 2010
I really need to take a vacation. There are times (especially during the winter) that I feel as though I need and deserve a tropical escape, but just don't get the chance to take one. Unfortunately, this has been one of those winters of discontent in this respect. I hope to make it to a tropical place or at least a warm beach in the coming months. But, until then, I can at least incorporate some tropical flavors into my culinary creations. I created a crunchy honey crust for tonight's chicken entree, but instead of using breadcrumbs, I decided to crunch up cornflakes, and adhere them to the chicken with a bit of egg and honey. Crunching up the cornflakes (rather than leaving them whole) is preferable because it increases the surface area of the flakes and allow them to adhere better to the chicken.
I also decided to bake the chicken, which makes this dish much healthier than if it were sauteed in butter, or even in Canola Oil. This does not take away from the honey crunch flavor of the chicken. The honey adds a bit of sweetness as well. Finally, I prepared a simple salsa using mango and pineapple to add that tropical flavor to bring me back to my last well-earned vacation.
Sasha's Honey Cornflake Chicken With Mango-Pineapple Salsa
1 lb skinless, boneless Empire Chicken Breasts
2 T honey
crushed cornflakes (crushed with your hands)
1 diced mango
1/2 cup diced pineapple
1/4 cup diced red onion
2 T lime juice
1 T cilantro
Beat the eggs and honey with a whisk until well combined in a medium sized bowl. Dip the chicken filets into the egg-honey mixture to coat the chicken, before dipping the coated chicken into the crushed cornflakes. Bake until the chicken is cooked through at 350 F.
To prepare the salsa, combine the mango, pineapple cilantro and lime juice. Top the chicken with the salsa. Close your eyes and transport yourself to a tropical paradise. This easy dish was quite enjoyable.