crispy chicken strips with creamy dip and cannellini relish

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Ingredients [?] Add all ingredients to Shopping List

  •   cilantro sprigs
  •   CREAMY DIP: recipe follows
  •   CANNELLINI RELISH: recipe follows
  •   3/4 cup bread crumbs
  •   1/4 cup vegetable oil
  •   3/4 cup orange juice
  •   1 tablespoon Dijon mustard
  •   1/4 cup creamy peanut butter
  •   4 boneless, skinless chicken breast halves

Instructions

  1. Cut chicken diagonally across the grain into 1-inch strips. Place in sealable plastic bag. In medium bowl, mix peanut butter, mustard, orange juice and oil. Pour over chicken, seal bag and marinate in refrigerator at least 30 minutes. Spread bread crumbs in shallow dish. Remove chicken from marinade, shaking off excess, and roll in bread crumbs. On greased baking sheet arrange chicken in single layer. Bake in 375 degrees F oven 9 to 10 minutes; turn with spatula and continue baking 9 to 10 more minutes. Arrange chicken on serving platter with Cannellini Relish. Place Creamy Dip in small dish and pass. Makes 4 servings.

    CANNELLINI RELISH: In medium bowl, mix together 1 can (15 oz.) cannellini beans (rinsed and drained), 2 tablespoons finely chopped red onion, l large naval orange (peeled, quartered and sliced), 2 tablespoons lime juice, 2 teaspoons honey, 1 tablespoon extra virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon cayenne and 2 tablespoons minced cilantro.

    CREAMY DIP: In small bowl, whisk together 1/4 cup creamy peanut butter, 1 tablespoon Dijon mustard, 1/4 cup orange juice, 1 teaspoon honey and 1/4 teaspoon ground cinnamon.

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Location: SAN FRANCISCO, CA
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