I see that I have a package of organic chicken breast (steal of a deal in my local supermarket this week) and rice in the pantry. I'm not in the mood for my normal Arroz con Pollo, so I pull up MYRECIPES.COM (see previous post) and type in chicken tenders and rice. Up pops two recipes - Oatmeal-Crusted Chicken Tenders and Classic Jamaican Rice and Peas ...Add a salad and we have a delicious and healthy dinner in less than 30 minutes!
Classic Jamaican Rice and Peas
- 1 (14-ounce) can light coconut milk
- 1/4 cup water
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 3 fresh thyme sprigs
- 1 garlic clove, crushed
- 1 cup long-grain white rice (such as jasmine)
- 1 (15-ounce) can dark kidney beans, rinsed and drained (I used black beans in my version.)
- Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.
Oatmeal-Crusted Chicken Tenders
- 1 cup regular oats
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound chicken breast tenders
- Cooking spray
- Preheat oven to 450°.
- Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
- Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture. Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
Have you tried MYRECIPES.COM yet?