Recipes by Lucy Waverman available at www.EpiPen.ca
Serve chicken and fritters with a salad or over a bed of baby greens, along with Mediterranean salsa. Panko is packaged, crispy Japanese breadcrumbs pre-fried in oil. Use breadcrumbs if they are not available but many supermarkets carry the product now. Your favourite jarred salsa also works well with the chicken in place of the Mediterranean salsa.These crispy addictive fritters can be made with any vegetable combination as long as the vegetables are cooked. Zucchini and onion works well together as does broccoli, cauliflower and red peppers. It is a great way to get kids to eat vegetables and also makes a sensational first course.
Corn and Pepper Fritters
Easy Mediterranean Salsa
Preheat oven to 400 F (200 C).
Cut each breast diagonally across the width into 3 pieces. Whisk together mustard, tarragon, pepper and 3 tbsp (45 mL) olive oil
and brush over chicken.
Place panko on a plate and season with salt. Press breasts into panko to coat on all sides.
Heat remaining 1 tbsp (15 mL) oil in a large skillet over medium heat. Working in batches, fry breasts for 1 minute per side or until lightly browned, adding more oil to pan as needed.
Place on a baking sheet and bake for 15 minutes, turning once, or until juices run clear.
Serve with Corn and Pepper Fritters and Mediterranean Salsa.
Combine flour, cornstarch, baking powder, salt, chilli powder and pepper in a bowl. Slowly stir in water until mixture forms a batter. Add corn and red pepper and stir together.
Pour oil to a depth of ¼-inch (5 mm) in a skillet over medium heat. Spoon 1 tbsp (15 mL) batter into hot oil and fry fritters for 1 minute per side or until browned, crisp and cooked through. Drain on paper towels. Repeat with remaining mixture. Serve hot
or cold with chicken.
Heat oil in a skillet over medium heat. Add bacon and onions and sauté until bacon is slightly crisped, about 4 minutes. Add tomatoes and bring to boil. Turn heat back to medium and simmer for 5 minutes or until slightly thickened. Stir in olives and parsley. Season with salt and pepper. Makes about 1 cup.