A while back I decided that I was going to assign people “spirit foods” based on their personalities. For example, I said that I was chicken because I eat it all the time, it’s versatile, has lots of protein (since I’m into the muscle thing) and can be healthy.
My nickname at work was even skinny chicken, or pollo flaca, or p-flacs for a while.
I told David he was oatmeal. He didn’t like that too much. Now that I think about it, he might be more granola. And another friend of mine from the Internets was a strawberry because they’re small, sweet, a little tart and they kind of look like they have big boobs.
It’s a fun game. So in light of my food persona I thought I’d share a recipe I’ve been using to add a little variety to all the chicken that I eat. I’m a HUGE fan of fried chicken. Actually, I’m a huge fan of fried, period. However fried chicken is not something that I’m going to eat every day, so I came up with a healthy variation of it.
I present you with…NOT FRIED CHICKEN!
- 2 lbs chicken tenderloins (or chicken breast)
- 1 cup whole wheat Panko bread crumbs
- 1 Tbsp curry powder
- Salt (use the amount you prefer)
- Pepper (use the amount you prefer)
- 1 egg
- 2 tsp Dijon mustard
- Preheat oven to 420 degrees Farenheit.
- Line a baking tray with aluminum foil
- In one bowl mix the egg and Dijon mustard.
- In another bowl mix Panko breadcrumbs, curry powder, salt and pepper
- If you like, you can cut up the chicken into small bits. Take each piece of chicken and dip it in the egg-Dijon mix. Then put it in the breadcrumb-curry mix and use your hands or a fork to completely coat the chicken.
- Place chicken on baking tray, and repeat for the rest of the chicken.
- Bake for 14-18 minutes
And voila! Not fried chicken. I’ve really been enjoying this lately. Even David likes it! The breadcrumbs are somewhat crunchy when it’s freshly made, but if you store it for leftovers they lose their crunch. I still think it tastes good, though!
So, what’s your spirit food?