The Salad Days of Summer – Peanuts, Chicken and Salad (Oh, My)
|July 21, 2013||Posted by Melissa under Cooking, Produce, Recipes|
I think that I could eat chicken at least once a day, every day. It is so versatile and it is fun to play and figure out new ways to prepare and serve it. This recipe for Florida Peanut Crusted Chicken with Carrot-Cucumber Salad is one of those great recipes. The final dish is fresh and bright, and is lightly dressed with a flavorful dressing.
• 4 medium-sized Florida skinless chicken breasts
• 4 large Florida carrots, peeled and cut into matchsticks
• 2 large Florida cucumbers, seeds removed and cut into thin strips
• 1/3 cup rice wine vinegar
• 1 tablespoon olive oil
• 1/4 cup fresh mint, chopped
• 1 tablespoon fresh ginger, grated (or 1 teaspoon powdered ginger)
• 2 cups Florida peanuts (unsalted), crushed
• 1 teaspoon curry powder (yellow)
• ½ cup natural flour
• 2 large whole eggs
• Kosher salt and fresh ground pepper to taste
• 1 tablespoon canola oil
1. In a mixing bowl add carrots, cucumbers, vinegar, olive oil, mint and ginger. Stir all ingredients to combine. Taste and adjust seasoning with salt and pepper. Cover carrot salad and keep refrigerated until use.
2. In a small bowl, crack eggs and add two tablespoons of water and mix until combined. Set egg mixture aside.
3. In a separate medium sized mixing bowl combine crushed peanuts, flour, curry powder and season lightly with salt and pepper.
4. Heat a large sized sauté pan over medium heat. Add chicken breasts to the egg mixture to evenly coat. Remove egg coated chicken breasts one at a time and roll breasts in peanut mixture until completely coated. Repeat process until all breasts are coated.
5. Add canola oil to preheated sauté pan. Add coated chicken breasts to the sauté pan and cook until golden brown. Chicken should be cooked completely all the way through the thickest part of the chicken. Insert a internal cooking thermometer into the thickest part of the chicken breast, it should read 165 degrees for correct doneness. Remove from pan and let cool slightly.
6. To plate up, distribute the carrot salad among four plates. Nestle a cooked chicken breast on top of each salad. Garnish with peanuts and fresh cilantro if desired.