April 08, 2013

Chicken Strips with Buttered Corn and Carrots


Since graduation meant new beginnings and of course, unemployment, I had a few plans in mind for the summer. After all, I had to think of ways to make use of my time. Some of you might suggest throwing myself in the rush of fresh graduates who are job hunting, but I'm not quite ready for that at the moment. Can't I savor the taste of freedom a little while longer?


Apart from giving myself a break through vacationing, I also wanted to pick up a sport and to start planning meals for my family. So far, I haven't pick up my old tennis racket yet. I've been quite productive in the kitchen though. For tonight's dinner, I decided to make chicken strips. 

If you notice in the photo, they do not really look like strips. I'm not adept at meat cutting, you see. Actually, I'm really an amateur when it comes to cooking. I've attempted a few dishes in the past, but they always ended up as subpar in terms of taste. This is why I felt quite proud of myself when I was getting positive reviews from my family after every meal. I'm finally getting the hang of this.

The recipe is a really simple one. It doesn't really require much time, so it's perfect when you're in a hurry or when you have hungry stomachs to feed. As for the serving size, you may double the recipe. My family does not consume as much food as an ordinary family does. We're weird, in a good way though. I hope. Anyway, here's the recipe:

Chicken Strips

1 Chicken Breast
1 cup of Breadcrumbs
1 Egg
1/2 cup of Pineapple Juice
Salt and Pepper

1.) Cut the chicken breast into bite-sized pieces or into 1" strips.
2.) Marinate the chicken in the pineapple juice. Add some salt and pepper to taste. Let it stand for 30 minutes or so.
3.) Dip the strips in the egg, then roll them in breadcrumbs.
4.) Fry in hot oil until golden brown.

As an added treat and for the love of side dishes, I also decided to prepare buttered corn and carrots. I had some carrots that I was unable to use the night before. After dicing them, I placed them in a pot over low heat. I added a little bit of water, just enough to cover the carrots, and a slab of butter. Once I was satisfied with the texture, I added half a can of corn kernels and some more butter. I made sure that everything was properly coated in butter before serving it with the chicken strips.

Voila! Buttered corn and carrots!


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