Chicken fingers with steamed broccoli
Votes: 5
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 330, total fat 5 G., saturated fats 1 G., proteins 37 G., carbohydrates 34 G., fiber 3 G., cholesterol 155 mg, sodium 1190 mg, sugar - G.
Calories 330, total fat 5 G., saturated fats 1 G., proteins 37 G., carbohydrates 34 G., fiber 3 G., cholesterol 155 mg, sodium 1190 mg, sugar - G.
Perfectly crispy chicken fingers can be made without even deep-frying, and they're just as delicious as fried chicken fingers, but contain much less fat. Slice the chicken into thin strips, dip them in an egg mixture with curry powder, then coat them in spiced breadcrumbs, spray with a little cooking spray, and bake in the oven until they're golden brown. For extra crispiness, use panko breadcrumbs; they're larger and fluffier, perfect for the crust. Serve the chicken fingers with steamed broccoli and a side of curry-flavored ketchup. They're a perfect healthy appetizer for watching the game, watching movies, or just for a house party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 skinless, boneless chicken breasts (0.7-0.8 kg), cut into 2.5 cm wide strips.
- 2 large eggs
- 1 tbsp Dijon mustard
- 2 tsp curry powder
- 1 tsp ground cumin
- 2 cups panko (Japanese breadcrumbs)
- 1 head of broccoli, separated into florets
- 3/4 cup ketchup
- Juice of 1 lime
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Recipes with similar ingredients: chicken breasts, broccoli cabbage, panko breadcrumbs, Dijon mustard, eggs, cumin, curry
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Place a rack on a baking sheet and spray it with cooking spray.
- In a shallow bowl, beat eggs, mustard, 1 tsp. curry powder, cumin and 1 tsp. salt. In another bowl, mix the breadcrumbs with 0.5 tsp. curry powder.
- Dip the chicken strips into the egg mixture, letting any excess drip back into the bowl, then dredge the chicken in breadcrumbsPlace the chicken fingers on the grill and spray with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
- Meanwhile, bring 2 cm of water to a boil in a large saucepan fitted with a steamer basket. Add the broccoli, cover, and cook until slightly tender but still crisp, about 10 minutes.
- In a small bowl, combine ketchup, lime juice and the remaining 1/2 teaspoon curry powder.
- Serve chicken fingers with curry ketchup and broccoli.
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