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Baked Chicken Fingers Yields 10 to 12 chicken fingers (Can be made ahead and frozen)


3 1 pound chicken breasts or breast tenders


3 1 teaspoon salt 3 ¾ teaspoon black pepper 3 ½ cup flour 3 ½ teaspoon paprika 3 ½ teaspoon garlic powder 3 1 egg 3 1 tablespoon water 3 1 ½ cups panko breadcrumbs


Preheat the oven to 350˚F. Set three shallow bowls or pie pans on the counter. Place a metal cooling rack on top of a baking sheet. If us- ing chicken breasts slice them into 1-inch-wide strips. Season both sides of the chicken breast strips or chicken tenders with ½ teaspoon of the salt and ½ teaspoon of the pepper. In


one of the bowls, combine the flour, ¼ teaspoon of salt, ¼ teaspoon of pepper, the paprika and the garlic powder. In the second bowl, crack the egg and whisk in the water. Toast the breadcrumbs in a large, dry skillet over medium-high heat, stirring occasionally, until they’re golden. Transfer to the third bowl and season with ¼ teaspoon of salt. To make the tenders, dredge the chicken in the flour mixture until well coated. Dip the chicken in the egg and roll in the breadcrumbs until well coated. Arrange the finished tenders on the cooling rack. Bake for 15 to 20 minutes, or until cooked through. Discard any leftover flour, egg or breadcrumbs. To make chicken fingers ahead, place the raw, breaded chicken pieces on a baking sheet and freeze until hard—1 to 2 hours. (Do not refreeze previously frozen chicken prior to baking.) Transfer frozen chicken pieces to a freezer bag. Bake frozen tenders for 20 to 25 minutes.


Baked Chicken Fingers


Cauliflower Mac ‘n’ Cheese Serves 4 to 6


3 8 ounces whole wheat macaroni 3 ½ head cauliflower 3 3 cups shredded cheese (your choice) 3 ¼ cup grated parmesan cheese 3 Pinch nutmeg 3 Salt and black pepper 3 ½ cup panko breadcrumbs 3 1 tablespoon butter, melted


Preheat the oven to 350˚F. Cut the cauliflower into florets and steam until tender. While the cauliflower is cooking, cook the pasta in boiling water to al dente. Drain the pasta and return it to the pot. Transfer the cooked cauliflower to a food processor or blender. Add 1 to 1 ½ cups of the steaming liquid and process until smooth. Add 2 cups of the shredded cheese, the parmesan cheese, the nutmeg and salt and pepper to taste. Process. If the sauce is too thick, add additional steaming liquid. Pour the sauce over the pasta and mix. Transfer the pasta to a greased 9-inch baking dish. Top the pasta with the remaining cup of shredded cheese. Combine the breadcrumbs and melted butter and sprinkle over the pasta. Bake until hot and bubbly, about 20 minutes.


Cauliflower Mac ‘n’ Cheese


MARCH 2014


29


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