re: P1 Friday's Menu---Beth

[Guest guest]

Yes, the recipe is in the orange SBD Cookbook. Here is my original message.

Donna

Breakfast--2 boiled eggs, turkey bacon, V-8 juice

Snack--cheese stick

Lunch--leftover Roasted Vegetable Soup, leftover Chicken Capri

Snack--celery sticks

Dinner--big salad, mostly cabbage; Spice-Rubbed Chicken Fingers with Cilantro

Dipping Sauce (absolutely FABULOUS!!), fudge pop with peanut butter

Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

SBD Cookbook, page 212

The chicken fingers by themselves were ok, but when combined with the dipping

sauce, it's out of this world!! Serves 4

**see my notes at the end

1 tsp chili powder

1 tsp ground cumin

1/4 tsp salt

1 lb chicken breast tenders

1/2 c cilantro sprigs

1/4 c parsley sprigs

1/4 c blanched slivered almonds

1 clove garlic

1 serrano chilie pepper, seeded (wear plastic gloves when handling)

1/4 tsp salt

2 Tbsp lime juice

2 Tbsp olive oil

2 Tbsp water

Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or

broiler.

In a cup, combine the chili powder, cumin and salt. Cut 2 1/2 " deep slashes

into each side of the chicken tenders. Rub the spice mixture over the chicken,

pressing it into the slits. Place the chicken in a baking pan and coat

completely with cooking spray. Let stand for 10 minutes.

In a food processor, combine the cilantro, parsley, almonds, garlic, chilie

pepper, and salt. Process until chopped. While the processor is running, add

the lime juice and oil through the feed tube, stopping the machine once or twice

to scrape down the sides of the container until the sauce is smooth. Pour the

sauce into a bowl. Stir in the water, cover, and chill until ready to serve.

Place the chicken on the prepared rack and grill or broil 6 " from the heat,

turning several times, for 15 minutes, or until a thermometer inserted in the

thickest portion registers 170 degrees and the juices run clear. Serve with the

sauce.

**I had to 'make do' with what ingredients I had on hand. First of all, my

tenders were pretty scrawny, so I didn't make the 1/2 " deep slits into the meat.

I would have cut all the way through them if I had. Also, I didn't have a

pound of tenders so I supplemented with a couple of small boneless breasts that

I cut into slices, about the size of tenders. I found that I ran out of dry rub

and had to make more. I also didn't use a serrano chilie. Instead, I used 1/2

of a 4 oz can of chopped green chilies.

Donna

Is that in the book?

MB

P1 Friday's menu -Beth

Hi -Beth,

The Cilantro Dipping Sauce is included in the recipe for the chicken tenders.

DD even had leftover tenders and dipping sauce for breakfast this morning! lol

Donna