February 12th: Sweet & Spicy Faux-Fried Chicken, Sesame Carrot Coins, Oven-Roasted Tomatoes

I was really looking forward to this recipe, and it lived up to my expectations! From February 2014's Chatelaine: Sweet & Spicy Faux-Fried Chicken. In the magazine, they pair the recipe with waffles, but we don't have a waffle maker, and I forgot to buy vegetables for the side, so I worked with what I had in the house, and re-made last week's Sesame Carrot Coins as well as one of my go-to recipes from Canadian Living, Oven-Roasted Grape Tomatoes. I usually make the tomatoes to accompany steak, but they went well with this chicken. The whole meal had some spice to it, and Sadie ate it up. I think I have finally figured out the trick with this kid: she likes spicy food! Whoever would have guessed? Too bad Olivia doesn't, or we would be set. Ah well. Kids must keep me on my toes. To the recipes!

Sweet & Spicy Faux-Fried Chicken

2 cups cornflakes
1/2 tsp Italian seasoning
1 egg yolk
3 tbsp honey, divided
1 tbsp Dijon mustard
2 large skinless, boneless chicken breasts (about 500 g)
1/4 tsp salt
1 tbsp water
1/8 tsp cayenne


Preheat oven to 350°F. Line a baking sheet with foil.

Crush cornflakes with your hands in a medium bowl until finely crumbled. Stir in Italian seasoning. Whisk egg yolk with 1 tbsp honey and Dijon in another medium bowl.

Cut each chicken breast in half crosswise and pat dry with paper towels. Sprinkle with salt. Coat each piece with egg mixture, then press into cornflake mixture to completely cover. Lay chicken on prepared sheet.

Bake in centre of oven until golden-brown, about 25 minutes.

Meanwhile, combine water with cayenne in a small saucepan and bring to a boil. Remove from heat and stir in remaining 2 tbsp honey. Drizzle cooked chicken with cayenne honey.

Makes 4 servings.

Sesame Carrot Coins

Stir 1 tbsp each rice vinegar and tamari (or soy sauce) with 1 tsp each brown sugar and sriracha sauce in a medium bowl. Set aside.

Heat a medium non-stick frying pan over medium. Add 1 tbsp canola oil, then 6 thinly sliced carrots along with sauce mixture. Cook carrots until tender-crisp, about 5 min. Drizzle with 2 tsp dark sesame oil and stir in 4 sliced green onions.

Makes 4 servings.

Oven-Roasted Grape Tomatoes

4 cups (1 L) grape tomatoes (or halved cherry tomatoes)
2 tbsp (30 mL) olive oil
2 cloves garlic, sliced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1 pinch hot pepper flakes (optional)

In 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, oil, garlic, oregano, salt, and hot pepper flakes (if using).

Roast in 400°F (200°C) oven, stirring occasionally, until shrivelled, about 25 minutes.

Makes 4 servings.