Wednesday, September 2, 2015

Crispy Chicken with Apple Bleu Cheese Slaw

Unique flavors in both the chicken and the slaw give this favorite dish a new flair.  The slaw recipe was inspired by Clean Eating Magazine.  The WVU Honeycrisp Apple stars as the main ingredient.

Apple Bleu Cheese Slaw

(Serves 3)

Mix yogurt, juice, blue cheese, seed and walnuts. 
1/4 cup Greek Yogurt, nonfat
2 tablespoon lemon juice
1/4 cup blue cheese crumbles
1 tablespoon toasted sesame seed, ground
1 tablespoon walnuts, ground

Grated apple and vegetables.  Stir in dressing.
1 honeycrisp apple, peeled and grated
1/3 cup cabbage, grated
1 mini carrot, peeled and grated
2 tablespoon grated celery and leaves

Crispy Chicken Breast

(Serves 2)

Cut chicken to fit the rolls.  I used a multigrain roll, about 2 X 3.
1-6 ounce chicken breast, pounded to 1/4 inch thickness

In bowl 1, add cornstarch
1 1/2 tablespoon cornstarch 

In bowl 2, mix egg, mustard and cayenne.
1 egg
1 tablespoon Dijon mustard 
Dash cayenne

In bowl 3, add the wheat germ.
1/3 cup toasted wheat germ

Heat oil in iron skillet.
2 teaspoon olive oil

Dip each chicken piece first in cornstarch, then egg mixture, then wheat germ.
Brown 2 minutes on each side in hot skillets.
Drain on paper towels.



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