Sunday, May 2, 2010

Risotto with Chicken Tenders and Asparagus

Sunday, May 2, 2010
We tried a simple, yet delicious recipe that is perfect for kids!  Yesterday Greysen at brussel sprouts like candy and today he did the same with asparagus - unbelieveable!  The tenders were yummy (on food networks website there is also a dipping sauce which we didn't use so I didn't include here).   I cheated on the risotto today and used a boxed organic Italian blend risotto that we had in the cupboard.  A great, healthy meal!

Crunchy Parmesan Chicken Tenders
3 tablespoons extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 degrees F. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle 2 tablespoons of oil over the chicken tenders and bake (flip with tongs at about 6 minutes) until they are cooked through and golden brown, about 12 minutes.
* Recipe from by Giada de Laurentiis

Baked Asparagus
Arrange asparagus spears, tough ends removed (which we didn't have to do because we had fresh snapped asparagus from the farmer's market), on cookie sheet, sprayed with Pam, not touching each other.  Sprinkle with 1/4 teaspon Kosher salt and brush with olive oil.  Bake 12 minutes at 400 degrees.  We then sprinkled with Tuscan Sunset from Penzeys Spices. 

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