Dinner in Minutes: Juicy chicken gets crunchy coating
By Linda Gassenheimer
Published: Tuesday, April 23, 2013, 9:00 p.m.
Horseradish mixed with mayonnaise gives zip to boneless, skinless chicken thighs, while panko bread crumbs form a golden crust. Chicken thighs have great flavor and remain juicy when sauteed.
Panko bread crumbs are a Japanese variety made from bread that has been baked or toasted, giving them a firm texture.
The potatoes and snap peas take only minutes to make in a microwave oven.
For the wine, let's try a lightly sweet white chenin blanc to ease the sting of the horseradish.
Linda Gasseneimer is a food writer for the Miami Herald. Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or email firstname.lastname@example.org.
¾ pound boneless, skinless chicken thighs
¼ cup reduced-fat mayonnaise
2 tablespoons prepared horseradish
¼ cup panko bread crumbs
2 teaspoons olive oil
Salt and freshly ground black pepper, to taste
Remove the visible fat from the chicken. Mix the mayonnaise with the horseradish in a bowl. Place the bread crumbs on a plate. Dip the chicken into the mayonnaise mixture, making sure all sides are coated. Then, dip the chicken into the bread crumbs, coating all sides.
Heat the oil in a large, nonstick skillet over medium heat. Add the chicken. Cook for 5 minutes; turn and cook for 5 more minutes. A meat thermometer should read 165 degrees. Remove totwo dinner plates and season with salt and pepper.
Makes 2 servings.
Nutrition information per serving: 402 calories, 22 grams fat (4 grams saturated), 138 milligrams cholesterol, 37 grams protein, 13 grams carbohydrates, 1 gram dietary fiber, 504 milligrams sodium
Garlic Sweet Potatoes and Sugar Snap Peas
¾ pound sweet potatoes
2 cups sugar snap peas, trimmed
1 teaspoon minced garlic
Water, if using stove top
1 teaspoon canola oil
Salt and freshly ground black pepper, to taste
Peel the potatoes and cut them into strips the size of the peas (about 2 inches by ½ inch).
In a microwave: Place the potatoes, peas and garlic in a microwave-safe bowl. Microwave on high for 3 minutes.
On a stove top: Bring a saucepan of water to a boil, and add the potatoes. Boil for 3 minutes. Add the peas and garlic. Boil for 2 more minutes. Drain.
Add the olive oil, and season with salt and pepper. Toss well.
Nutrition information per serving: 196 calories, 3 grams fat (0 saturated), 0 cholesterol, 5 grams protein, 40 grams carbohydrates, 7 grams dietary fiber, 97 milligrams sodium
Boneless, skinless chicken breasts can be used instead of thighs.
Two garlic cloves can be substituted for the minced garlic.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Leader Times roundup: Ford City boys fall in opener
- Alle-Kiski Valley roundup: Valley boys capture opener
- Penn State New Kensington men fall in opener of road trip
- Peduto puts on mayor hat at Harvard ‘camp’
- Longtime intel adviser resigns as feds learn of link to China tech company
- For Steelers defense, it’s all a matter of trust
- Market rebounds on strong jobs news
- Jokinen takes center stage as fill-in for Pens’ Malkin
- Long-overdue memorial to region’s World War II vets opens
- Fans of former conservative radio hosts Quinn, Tennent support toy drive
- West Mifflin stuns Serra with late rally