No Meals on Wheels

This is a very delicious mediterranean chicken dish that Ken created.  It is SO worth trying and worth the extra work.  We complimented it with a combination of grilled vegetables using red onion, zucchini, mushrooms and grape tomatoes – sprinkled with feta cheese.  We also grilled sliced tomatoes to make this is a beautiful, colorful meal.

1 cup Light Balsamic salad dressing

2 tsp. Kalamata olive juice

2 tsp. lemon juice

1/4 tsp. bon appetit seasoned salt

1/2 tsp. sugar

pinch of pepper

Combine above ingredients in a small bowl; set aside.

15 Kalamata olives, coarsely chopped

1 T. dry Marsala wine

1/2 tsp. minced garlic

1/2 tsp. lemon

1 tsp. butter

1 T. red onion, finely chopped

pinch of bon appetit seasoned salt

1 tsp. italian parsley, finely chopped

Combine above ingredients in saute pan.

Saute on medium heat  for 1 1/2 minutes until onion is tender.

Add:

4 T. capers

1 T. dry Marsala wine  (this is in addition to the 1 T. above)

Turn down to medium/low heat and saute for an additional 2 minutes.

Remove from heat.  Add this mixture to the above marinade.

Refrigerate at least 3 hours but preferable overnight.

With a slotted spoon, remove olives and capers from the marinade to a small bowl.

Also, remove 1/4 cup of the marinade and put in a separate small bowl.  This will be used to baste the chicken while cooking.

2 – 4 skinless, boneless chicken breasts

1 tsp. italian parsley, finely chopped (optional)

Add chicken to the larger amount of marinade and marinate for approximately 2 hours.

Heat grill.  On high heat, sear chicken for approximately 1 1/2 minutes on each side.

Turn heat down to low.  Baste chicken with the reserved marinade throughout the cooking process.  Grill chicken until done.

When chicken is done, leave it on the grill and careful spoon the olive/caper mixture over the chicken.  Close grill and heat for 2 minutes.

Very careful, so you don’t lose any of the olives and capers, remove chicken to a serving platter and garnish with chopped parsley.

Recipe Source: Ken A.

This buttermilk ranch “fried” chicken will be sure to satisfy your craving for fried chicken without the fat.   The buttermilk keeps it nice and moist while the Panko crumbs* gives it that crispy coating that we all love.

12  oz. boneless, skinless chicken tenders (about 6) or 12 oz. boneless, skinless chicken breasts cut into strips

2/3 cup low-fat (1% milkfat) buttermilk

1 tsp. pepper

1 tsp. dried parsley flakes

Put above ingredients in a zip-lock bag and marinate at least 3 hours or overnight.

1/3 cup original Fiber One bran cereal

1 packet Ranch Salad Dressing and Seasoning mix

1/3 cup Panko Japanese-style bread crumbs  *

Butter flavor non-stick cooking spray

Grind the Fiber One cereal in a food processor or blender until it is a breadcrumb-like consistency.  Mix these breadcrumbs with the dry ranch dressing and the Panko breadcrumbs.

Spray a baking sheet with butter flavored non-stick cooking spray.

Remove each individual piece of chicken from the buttermilk mixture and dip it into the crumb mixture.  Make sure to coat each piece throughly.  Lay each coated piece on the baking sheet.

Give chicken pieces a quick once over spray with the butter flavored spray.

Bake for about 10 – 12 minutes on each side, or until edges are crispy.

* Panko Japanese bread crumbs are found in the Oriental section of most grocery stores.

Makes 2 servings

Recipe Source:  Revised from LaaLoosh

This is a great easy to make sauce that will add a little zip to your chicken tenders – not too hot.

Chicken tenders

2/3 cup Honey BBQ Sauce

1/3 cup Franks Hot Sauce

Mix the two sauces together.  Baste chicken with the sauce and either bake at 350 degrees for 30 – 40 minutes or cook on the grill until done.  Add extra sauce to chicken before serving.