ORANGE CHICKEN WITH AVOCADO AND ORANGE WOW!! ENJOY DAN:

             CHICKEN WITH FENNEL AND AVOCADO SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

 

2 chicken breasts, pounded with a mallet until 1/4-inch thick, and cut into tenders

4 tablespoons olive oil, divided

1 tablespoon orange juice

1 tablespoons Champagne vinegar

2 teaspoons sugar

Zest from 2 oranges, about 2 teaspoons

1 fennel bulb, trimmed, and chopped

1 avocado, cubed

1 jalapeño pepper, cored and seeded, finely mince

1/2-cup flour

1/2-cup eggbeaters or 2 eggs

2 cup Panko

Kosher salt and freshly ground black pepper to taste

1/4- cup toasted pine nuts

 

DIRECTIONS:         

 

1.      In a bowl, whisk together orange juice, vinegar, sugar, 1 teaspoon orange zest, and salt and pepper to taste.

2.      Slowly whisk in the olive oil, set aside.

3.      Cut white pith away from the zested orange; cut orange into small cubes.

4.      Place orange pieces, chopped fennel, cubed avocado, and chopped jalapeno in a bowl with the dressing, toss gently.

5.      In a bowl, mix flour with a little salt and pepper.

6.      In another bowl, add eggs and beat with a fork.

7.      In another bowl add Panko and stir in remaining orange zest.

8.      In a skillet add 2 tablespoon olive oil over medium-high heat until sizzling.

9.      Dredge each piece of chicken in the flour mixture, then dip in the egg and coat with Panko-orange zest mixture.

10.  Place coated chicken in the hot oil and sauté for 5 minutes or until golden brown on each side.

11.  Cut tender into bit size pieces and add to the salad.

12.  Top salad with toasted pine nuts.

 

ENJOY DAN:               BON-APPETITE!!