Tuesday, January 29, 2013

Curried Lemon Chicken Strips

As I may have mentioned before, Peter came home from his mission with a penchant for curry-spiced food. Since then, I've been taking baby steps in the curry direction since Indian food is intimidating to make! This recipe was perfect for my next curry adventure. These chicken strips are baked, (healthy!!), then drizzled with a lemon curry sauce. Give these a try- they are exotic enough to be different, but not too "out there".
(Unfortunately, not my photo.)

Lemon Chicken Strips
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large boneless, skinless chicken
breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
1/2 cup sugar, or to taste
1/2 cup lemon juice
1 1/2 teaspoons curry powder
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
3.Bake in preheated oven for 15 minutes, turning once.
4.In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
5.Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

1 comment:

  1. I'm thinking you could also substitute orange for the lemon and it would be yummy, too. :)