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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
Preheat oven on BROIL at 400°F. 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. Arrange on waxed paper-lined platter. Cover and
refrigerate at least 30 minutes.
In small bowl, combine dipping sauce ingredients. Cover and set aside to allow flavors to
develop.
Arrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. Broil in
upper rack position with rack down with oven door slightly 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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DATE NUT BARS
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
Preheat oven on BAKE at 350°F. In medium bowl, combine eggs, vanilla and sugar. Beat
with 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. Bake 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.
A 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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