Herb Crusted Chicken Tenders

I like cooking with herbs and use them any way I can. In the cheapest culinarians latest recipe, fresh rosemary provides a pungent kick of flavor to often bland Chicken Tenders.

It's a simple addition that makes all the difference. Just chop any fresh herb you have on hand and add it to dried bread crumbs -- you could even use dried herbs. If you are looking for a subtler taste then go for tamer chopped parsley -- the kids are less likely to push them to the edge of the plate. I've also tried these Herb Crusted Chicken Tenders with chopped sage and oregano.

I used chicken breast meat for this recipe, but you could use cheaper leg or thigh meat. (Even chicken wings or chicken livers would carry the coating nicely.) I often find bone-in whole chicken breast on sale for around a dollar per pound, and dark meat is even cheaper -- if you can breakdown a whole chicken, that's the cheapest way to go. White meat is easier to remove from the bone than dark meat -- but then, dark doesn't dry out as easily.

My local 99c only Store usually stocks cardboard cans of bread crumbs, sometimes even Japanese Panco crumbs. It's also easy to make your own, my recipe is here.

I fried half the herb coated Chicken Tenders in oil and baked the other half in the oven. The flavor was almost identical, only the appearance was different. Frying gave a more appetizing brown colored crust, but baking is the less greasy way to go. I liked both versions. Serve my Herb Crusted Chicken Tenders as party appetizers or the main entree.

Ingredients (1-2 servings)

• 1 whole chicken breast - remove skin, slice off the bone and cut into strips. Okay to use dark meat.
• Handful of fresh herbs, or a tablespoon of dried herbs - I roughly chopped a dozen fresh rosemary sprigs from my patio garden. Okay to use any you have growing including: oregano, parsley, sage, etc.
• 1/2 cup flour - optional. Go from an egg wash to covering in breadcrumbs, if you want a lighter coating.
• 1/2 to 1 cup of bread crumbs - Add as needed. I used Panko bread crumbs, but you can use any cheap brand. Or make you own (click here for my recipe.)
• 1 egg - lightly beaten
• 2 tablespoons of oil for frying - may need to add more. You won't need as much oil if you bake the Chicken Tenders.
• Salt and pepper to taste - which I mixed into the Panko crumbs.

Directions
Add 1/2 cup of flour to a shallow plate or bowl. Chop herbs and mix into another plate of bread crumbs. Season bread crumbs with salt and pepper. In a bowl lightly beat one whole egg.

Remove skin, from one chicken breast and slice the meat off the bone. Cut meat into strips. I got about 8 -10 strips from a  whole chicken breast.

Heat 2 tablespoons of oil over a medium heat. If you are baking the Chicken Tenders then heat up the oven to 375 degrees, and get out a baking sheet or tray with a rack.

Now time to coat and cook the Chicken Tenders. Coat the chicken strips in flour then dip them into the egg wash. Coat well with egg, then roll into the herb/bread crumb mixture. (Skip the flour coating if you want lighter tenders.)

You can start frying the coated chicken strips in batches. You just need to saute them until done - about 3-5 minutes on each side. Slice into one chicken strip to check before serving, to make sure juices run clear -- no red or pink liquid. Set aside tenders as they are done, you may need to add another tablespoon of oil for each batch you start. Saute until all the strips are done. Eat them while they are hot!

If you are baking them, then just line up the tenders on a lightly oiled pan, or tray with a rack. Cook at 375 degrees for about 30 minutes. You can turn them over after 20 minutes to lightly brown the other sides. The color will be lighter than when frying, but should taste the same. Again, slice into a tender to check for doneness, before serving.

Salmon Olympia - A Wedding Day Entree

Wedding Bells are ringing with The 99 Cent Chef's latest budget dish. All heads will turn as you walk down the aisle, and into the happy couple's wedding reception, with this luscious entree.

My Salmon Olympia should be a wedding reception dinner favorite -- see how it's all white and pink, topped with lightly toasted breadcrumbs? You know it will look lovely (like the bride) served as the main entree. And, the chintzy chef shows you how to do it on a dime. Plus, the in-laws will be pleased not having to shell out the big bucks for a typical, overpriced, catered seafood entree. For all you professional wedding planners, you don't have to admit where this centerpiece entree comes from -- go ahead and use it.

Of course, you don't have to wait for a wedding excuse to try it out. I made it the other night for my wife and she loved it. See, the honeymoon never has to end!

I always find 4 ounce fish fillets in my local groceries frozen deli case for around a dollar each. I've seen everything from Flounder to Rockfish, and Salmon to Tilapia -- and, my local 99c only Store stocks these 4 ouncers as well. The fillets are typically fresh frozen, so they defrost and bake well.

And, the other ingredients of sour cream, mayo and grilled onions are cheap all the time. Breadcrumbs are probably the most expensive ingredient on this menu, but I also have an easy recipe (click here) for making your own -- if you are as much a miser as I am. You can keep the calorie count down with light mayo and low fat sour cream.

So if you, the best man, and bridesmaids are throwing around wedding recipe ideas, make sure to add The 99 Cent Chef's Salmon Olympia to the list, because you can put all the saved bucks toward the honeymoon trip!

Ingredients (2 servings)

• 2 fish fillets (about 4 ounces each) - any defrosted fish will do. I used salmon.
• 1 whole small to medium onion - chopped
• 2 tablespoons sour cream 
• 2 tablespoons mayo
• 4 tablespoons of bread crumbs
• Salt and pepper to taste - season fish fillets.
• 1 tablespoon cooking oil - traditionally butter is used (about slices), but I used a cheaper and tasty olive oil.

Directions
Heat oil over medium heat and saute chopped onion for about 5 minutes, until soft. While onions cook mix, 2 tablespoon each, sour cream and mayo in a bowl.

Assemble Salmon Olympia on an ovenproof pan. First, add a 2 piles of cooked onion. Add salt and pepper to both sides of  the fish, and arrange fish (skin side down) on each onion pile. Scoop on about 2 tablespoons of mayo/sour cream on each fillet. Finally, sprinkle on dried bread crumbs over the creamy topping.

 Depending on thickness of fish fillet, bake in a oven at 350 degrees for about 20 - 30 minutes. I used a wide spatula to carefully plate each finished Salmon Olympia. 

Hindsight
If your fish has skin, then place skin side down on onions. That way, the creamy topping cooks on the fish, not the skin. Also, you could just remove the skin. For a richer variation, try cream cheese instead of sour cream. Normally, the recipe uses raw onions under the fish fillet, but I like my chopped onions a little more caramelized, so I cook them some, first.

White Asparagus - Deal of the Day

Fancy schmancy. The Chef picked up a few 99.99c bundles of white asparagus at this 99c only Store Friday. I hope they are still selling it today. White asparagus is delicate in flavor, a more subtle asparagus -- the taste equivalent difference of light Pabst Blue Ribbon to regular Pabst Blue Ribbon beer.

Looking for a special way to prepare this high-end side, The Chef Googled and found a Wolfgang Puck recipe listed on The Food Network's website: Austrian White Asparagus with Brown Butter Sauce. The one-pound bundles of asparagus are peeled, steamed and added to brioche bread crumbs sauteed in brown butter. It is quite simple to make and all ingredients are from local 99c only Stores (while said store does not carry brioche crumbs, they do carry cardboard tubes of Italian or plain breadcrumbs - a fine substitute). Wolfgang's recipe is heavy with butter and bread crumbs. The Chef has the audacity to cut amounts in half -- he sometimes makes an attempt to lighten his calorie intake. An appropre combination would be to serve it over last month's Deal of the Day, Orecchiette with Broccoli, also found at 99c only Stores. The Chef has a few frozen bags at the ready to heat up and top with White Asparagus in Brown Butter Sauce.

Ingredients
1 bundle of 99.99c white asparagus, about 1 lb. (12 or so spears)
1/2 small stick of butter (2 oz.) or substitute. Okay to use olive oil.
1/2 cup of 99.99c bread crumbs
1 tsp. dried parsley
Salt and pepper to taste

Directions
Trim about 1 to 2 inches off ends of asparagus spears. Peel and low boil for 5 minutes in a pot with enough water to cover asparagus, then remove and set aside. In a frying pan, melt and brown butter over medium heat for about 5 minutes, then add bread crumbs. Cook another 5 minutes. Combine asparagus with sauteed bread crumbs, heating through a few minutes. Serve over pasta or as a side.