In an effort to eat more healthfully, hubby and I tried these chicken satays on Super Bowl Sunday. With minimal ingredients and prep and no added fat, we thought they'd be a fun alternative to pizza , subs or other traditional Super Bowl food. Not only fun and easy...they were GREAT! The cornflakes were crunchy, the mustard tangy, and the herbs really popped.
Feel free to use your favorite herbs or hot pepper flakes and maybe a flavored mustard. We substituted Ranch dressing for the barbecue sauce for dipping.
Oven-Fried Chicken Satay
Serves 12, approx. 28 skewers
2 lb boneless, skinless chicken breasts, cut into strips.
1/2 cup Dijon mustard
4 cups cornflakes
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
3/4 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
Barbecue sauce for dipping
Special equipment: wooden skewers
Preheat oven to 400 degrees F. Line baking sheet with parchment paper or foil for easy cleanup. Thread chicken strips on wooden skewer, in and out of meat.
Use a pastry brush or your fingers to lightly coat chicken with mustard. In a food processor, combine flakes with herbs, salt and pepper. (alternative: place flakes in ziplock bag and crush with rolling pin or smash with heavy object, add herbs) Dredge each chicken skewer in cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, 8-10 minutes. Serve with dipping sauce.
Prepared as above, this recipe if great for a party. For dinner, use chicken tender and skip the skewers. Kids will LOVE it.
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