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BROILED CURRIED CHICKEN FINGERS
¹/ ³ cup bottled ranch dressing
¼ cup chopped green onions
2 tbsp. chopped parsley
1 cup Japanese dry breadcrumbs (Panko)
½ tsp. salt
¼ tsp. black pepper
1 lb. chicken tenderloin strips
Cooking spray
Dipping Sauce:
¼ cup bottled ranch dressing
2 tbsp. honey mustard
½ tsp. curry powder salt
In medium bowl, combine ¹/ ³ cup dressing, green onions, and parsley. In shallow dish blend
breadcrumbs, salt and pepper.
Dip chicken pieces into dressing mixture and coat evenly. Coat chicken in breadcrumb
mixture, turning to coat evenly. rrange on waxed paper-lined platter. Cover and refrigerate
at least 30 minutes.
rrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. BROIL in
preheated oven at 400°F with oven door ajar for 12 minutes or until chicken tests done. Turn
chicken halfway through cooking time.
Delicious served with garlic whipped potatoes and steamed snow peas and water chestnuts.
Makes about 4 servings.
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D TE NUT B RS
2 large eggs
1 tsp. vanilla extract
½ cup sugar
¾ cup unsifted all-purpose flour
¾ tsp. baking powder
generous dash salt
¾ cup chopped dates
½ cup chopped walnuts
Confectioners' sugar
In medium bowl, combine eggs, vanilla and sugar. Beat with a Black & Decker® hand mixer
until thick, about 3 minutes. Blend in flour, baking powder and salt until fully combined. Stir
in dates and walnuts.
Spoon evenly into ungreased, 8-inch, square baking pan. B KE in preheated oven at
350°F in upper rack position with rack down for 30 minutes, until golden on top and until
toothpick inserted in center comes out clean.
Let cool in pan on wire rack for 20 minutes. Sprinkle generously with confectioners' sugar
and cut into squares before serving.
great after school snack or a healthy dessert.
Store in an airtight container for up to a week, if they last that long.
Makes about 16 servings.
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