Chicken Diablo

chicken-diabloThere are many versions of this recipe. For my Chicken Diablo, I will be broiling the chicken breasts instead of using the fry pan. It is a healthier, lower calorie version when you bake or broil your chicken in the oven. If you use homemade mayonnaise for this recipe, you will not have all the preservatives you get in the store bought version. This is easy to make and so tasty!!!

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RECIPE
Ingredients

6 pieces chicken breast
1/3 cup Dijon mustard
2 tbsp. mayonnaise or yogurt
1 tbsp. dry white wine or chicken stock or lemon juice or vinegar
1/2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/4 tsp. ground pepper
1 1/4 cup Panko bread crumbs
1 1/4 cup freshly grated Parmesan cheese ( or more Panko or bread crumbs )
1 tbsp. chopped thyme or rosemary or sage or other herbs

Instructions
1. Dry chicken breasts with paper towels
2. Pound the chicken between 2 pieces of parchment or cut in half to make the cutlets thinner.
3. Combine in a deep dish or bowl the Dijon mustard, mayonnaise, wine, Worcestershire (Worcester) sauce, Tabasco and pepper.
4. Combine and then place on a plate the Panko bread crumbs, grated Parmesan and chopped herbs.
5. Dip chicken into the sauce and then coat on both sides with the Panko mixture. Place on a wire rack until ready to cook.
6. Preheat broiler and place baking sheet in the oven.
7. Place a piece of parchment on the baking sheet and then the chicken on top.  Broil 3 or 4 minutes on each side. Turn over after the first 4 minutes.
8. Reduce heat from broil to 350F/180C and bake 5 minutes longer.  Yummy!
chicken_breadingCoated chicken, ready to broil
chicken_breaded_ovenChicken Diablo out of the oven. Tasty and low cal!
chciken_diablo-plateChicken Diablo with roasted asparagus, tomato and sweet potato salad
cottage_tableWelcoming dining room at the picturesque lake house.
HAT2FOOD TIP: Serve warm and then refrigerate any left overs which are great cold sliced on salads or in a sandwich with some oven roasted tomatoes or just lettuce and more ‘homemade’ mayo of course.
You will want to make extra!

Salmon Saltimbocca Recipe

INGREDIENTS

4 slices of prosciutto or pancetta
2 salmon fillets
fresh sage leaves
olive oil

DIRECTIONS:
Preheat oven to 425 degrees.
Lay 2 slices of prosciutto or pancetta on a board, overlapping lengthwise.
Place a piece of salmon on one short end.
Place 3 or 4 sage leaves on the salmon.
Roll the prosciutto around the salmon until completely wrapped.
Place all wrapped salmon pieces on a parchment lined baking sheet.
Bake at 425 degrees for 8 to 10 minutes until done.
SALMON-best

HAT2FOOD TIP: Bake 2 pieces of salmon and keep the second one to have for lunch later on in the week.
It is better than most foods that you can buy for lunch.
It is nutritious and so tasty. You will enjoy it even cold.

Salmon Saltimbocca

IMG_3500A SPLENDID SINGLE SERVING: This is possibly my favourite way to enjoy salmon.  It is so fast and easy to prepare. And so tasty. After all, who doesn’t like bacon? The prosciutto of course is a very thin version of bacon. It has just enough salt that I don’t add any to this dish. I will usually have prosciutto in my fridge as it comes in those self sealing bags.  Often I don’t have fresh sage so I just so it without or add whatever fresh herb that I happen to have on hand to give it just a little more flavour and also the micronutrient benefits of the herb. I bake rather than fry the salmon. It is easier. Just PUT ON THE TIMER as you are getting out the cutlery and any side dishes.

RECIPE: Salmon Saltimbocca

HAT2YOUR FOOD TIP: Speaking of sides, I will put my vegetables right on the same roasting pan as the salmon. Saves dishes and clean up.  In this case, it was asparagus with olive oil and a sprinkling of cherry tomatoes.  Sun dried tomatoes are also tasty.  Some feta cheese sprinkled on the asparagus would be good if you have it. Yummy!

NOTE: For the single serving super food lovers: Love this dish – bake 2 salmon and refrigerate 1 salmon to enjoy cold for another day.