|2 servings||calories per servings 480||protein serving 34 g||carbs per serving 28 g||total fat per serving 27 g|
There are few things as simple and satisfying as dipping crispy chicken fingers into a good sauce. But these chicken fingers are even better, thanks to a nutty coating of ground pecans. Summer squash is growing endlessly these days in the South, and serving it on the side as a play on buttery squash casserole with a crisp panko topping feels like a no-brainer. Humble enough for a family dinner yet sublime enough for all ages to enjoy, this is a quick recipe for satisfaction.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Halve squash lengthwise. Thinly slice crosswise.
• Peel and chop shallot.
• Peel and chop garlic.
• Pick thyme leaves.
• Cut chicken lengthwise into 1-inch-wide strips.
• Place a skillet over medium-high heat. Add butter. When butter melts, stir in panko. Cook, stirring occasionally, until panko is golden, about 3 minutes.
• Transfer panko to a bowl.
• Reduce heat to medium. Add 1 teaspoon cooking oil. When oil is hot, stir in squash, shallot, garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until squash is just tender and lightly browned in spots, about 8 minutes.
• Stir in thyme. Remove from heat. Cover to keep warm.
While squash cooks:
• Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Lightly coat in pecan meal.
• Place a skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until chicken is browned on bottom, about 2 minutes.
• Turn chicken. Cook until chicken browned on other side and opaque throughout, about 2 minutes.
• Divide chicken between 2 plates.
Tip: Reduce heat if pecan meal begins to scorch.
In a bowl, combine mayonnaise, mustard and honey. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Stir sour cream into squash. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Sprinkle panko and Parmesan over top.
• Divide squash between plates.
• Serve with mustard sauce on the side for dipping, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...