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Dijon-Blackened Chicken Salad
Chicken Recipes
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Recipe of the
Day
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Dijon-Blackened Chicken Salad
Category:
Chicken, Entrees, Pastas & Noodles, Poultry, Salads
Yield: 8
servings
Ingredients:
| 2
1/3 |
|
skinless,
boneless chicken breast halves (4 oz. each) |
| 4 |
tbsp |
Dijon mustard |
| 3/4 |
cup |
oat bran |
| 1/4 |
cup |
Parmesan
cheese, grated |
| 1 |
tsp |
dried thyme |
|
|
Non-stick
cooking spray |
| 4 |
cups |
Medium Shells,
uncooked |
| 4 |
cups |
salad greens,
torn |
| 1 |
|
red bell
pepper, cut into chunks |
| 1 |
|
green bell
pepper, cut into chunks |
| 1 |
cup |
canned corn,
drained |
| 1/2 |
cup |
sliced red
onions |
|
|
Dressing: |
| 1/4 |
cup |
frozen apple
juice concentrate, thawed |
| 2 |
tbsp |
balsamic
vinegar |
| 2 |
tbsp |
Dijon mustard |
| 4 |
tsp |
fresh apple,
grated |
| 1/4 |
cup |
cilantro,
chopped |
| 1 |
tsp |
sugar |
| 1/4 |
tsp |
cayenne pepper |
Procedures:
| 1 |
Cook pasta
according to package directions; drain and rinse under cold water;
drain again and set aside. |
| 2 |
When pasta is
cool, toss with other salad ingredients in a large bowl and set
aside. |
| 3 |
Set oven to
broil. |
| 4 |
Pound chicken
between wax paper sheets until 1/4-inch thick. |
| 5 |
Spread mustard
evenly over chicken. |
| 6 |
Combine oat
bran, cheese and thyme. |
| 7 |
Lightly coat
chicken with oat bran mixture. |
| 8 |
Spray bottom of
roasting pan with cooking spray. |
| 9 |
Place coated
chicken in roasting pan and cook approximately 5 inches below
broiler for about 3 minutes on each side or until meat turns white. |
| 10 |
Cut chicken
breasts into strips and set aside. |
| 11 |
Blend dressing
ingredients together at high speed in food processor or blender. |
| 12 |
Toss pasta
salad with dressing, top with chicken strips and serve. |
| 13 |
Each Serving
Provides: |
| 14 |
363 Calories ,
25.3 g Protein , 58.8 g Carbohydrates , 5.4 g Fat , 36.1 mg
Cholesterol , |
| 15 |
589 mg Sodium ,
Calories from Fat 13% |
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This site was last updated on
07.08.2007
More information: webmaster@egourmetcheese.com
Copyright © 1997-2006 eGourmetCheese.com All right reserved.
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