Hello world. Does your first blog post say something about who you are as a person? Or at least who you are as a home cook? Finally deciding to start this blog and then actually having the follow-through to write a post feels momentous. Instead of coming up with some fancy-pants recipe, I went the other way: Chicken. Nuggets.
Kickin’ Chicken is one of Derek’s favorite meals. I think it’s technically an appetizer, but we eat it for dinner all the time. No side salad or veggies required! Just chicken. I’ve made it with chicken cutlets and tenders, but prefer “nuggets” for the higher breading to chicken ratio. You can use any flavor of pita chips and even add fresh herbs like parsley or thyme to the dredge. This time I used Italian Harvest Stacy’s pita chips. But my favorite part of this recipe is the scallion sauce. I usually just mix the scallions with [light] sour cream, but I thought I’d cut the calories with half fat-free Greek yogurt this time and I love the slight tang that the yogurt provides. I usually double the amount of sauce, but the recipe below is for a normal amount.
1 6-ounce bag of pita chips
1 cup grated Parmesan
1 tablespoon chili powder
1 1/2 pounds chicken breast, cut into 2-inch pieces
1/2 cup light sour cream
1/2 cup fat-free Greek yogurt
4 scallions, trimmed and chopped
Salt and pepper
Heat oven to 400° F. Pulse pita chips in a food processor until coarsely ground. Transfer to a large, shallow bowl along with the grated Parmesan and chili powder. Stir to combine. In a medium blow, beat the egg with 1 teaspoon water. Dip the chicken in the egg, letting any excess drip off, then in the pita-chip mixture, pressing to help it adhere. Place the chicken pieces on a parchment-lined baking sheet. Bake until cooked through- 10 to 12 minutes. In a small bowl, combine the sour cream, Greek yogurt and chopped scallions; add salt and pepper to taste. Serve the scallion sauce with the chicken for dipping.