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Panko Chicken Fingers With Broccoli Trees and Healthy Ranch Sauce
Chef Moro adds a healthy twist to a chicken-fingers plate by creating a ranch-style dip made with a yogurt base and roasting broccoli florets to serve on the side in place of the usual fries. Coating the chicken in panko and cooking in olive oil gives the fingers a crispier coating and more sophisticated accent.
Photo courtesy of North American Olive Oil Association
Servings
5
5
Cuisine Type
- american
Day Part
- Dinner
- Lunch
Menu Part
- Entree
Main Ingredient
- Poultry
- Vegetables
- Dairy
Chef Moro adds a healthy twist to a chicken-fingers plate by creating a ranch-style dip made with a yogurt base and roasting broccoli florets to serve on the side in place of the usual fries. Coating the chicken in panko and cooking in olive oil gives the fingers a crispier coating and more sophisticated accent.
Ingredients
Healthy Ranch Dressing
1/2 cup plain Greek yogurt
1/2 cup olive oil mayonnaise
1 tsp. minced garlic (optional)
1 tbsp. minced Italian parsley
1 tbsp. minced fresh chives
1 tsp. chopped fresh dill
Worcestershire sauce, to taste
Lemon juice, to taste
Salt and pepper, to taste
Chicken Fingers
Olive oil for pan frying
2 lb. skinless boneless chicken breast
3 to 4 large eggs, beaten with 1 tbsp. water
2 cups seasoned all-purpose flour
3 cups seasoned panko bread crumbs
5 lb. broccoli, cut into florets
1/4 cup extra virgin olive oil
Salt and pepper, to taste
1/2 cup grated yellow cheddar cheese
Steps
Prepare Healthy Ranch Dressing: In covered container, combine all ingredients; season to taste with salt and pepper. Refrigerate until ready to serve.
For chicken fingers, slice chicken breasts on bias to make finger shape; set aside.
In separate shallow bowls, place beaten eggs, seasoned flour and panko. Coat chicken in seasoned flour and dust off excess; then coat in egg and panko. Place chicken fingers in single layer on waxed paper.
In cast iron pan over medium heat, heat 1/8-inch olive oil. Pan-fry chicken fingers in hot oil in batches until golden brown on both sides. Transfer to baking sheet and set aside.
Preheat oven to 425°F. Place broccoli in large bowl; coat generously with extra virgin olive oil and season with salt and pepper.
Arrange broccoli in one layer on large baking sheet. Roast broccoli in oven 15 to 20 minutes until tender-crisp. Sprinkle with grated cheddar; roast 2 minutes longer to melt the cheese.
Reheat chicken fingers, if necessary, in 350°F oven. Serve chicken with broccoli trees and a ramekin of Healthy Ranch Dressing.
Photo courtesy of North American Olive Oil Association
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