HOT-AND-CRUNCHY CHICKEN CONES WITH MANGO/JALAPENO SLAW
Recipe by Courtney Swenson - the Cones have become famous for chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with Mango/Jalapeno slaw and spicy ancho "paint" From: Pairing of the Day: January 2010. Judge's Choice: Best New Chicken Dishes, Published in January 2010. :) Serve with Full-Bodied, fruity Chardonnay 2007 Columbia Crest H3.
Provided by Manami
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- MAKE MANGO/JALAPENO SLAW:.
- In a saucepan, combine the mango, jalapenos, vinegar, sugar, water and shallot.
- Cover and simmer until the mango is softened, 10 minutes.
- Transfer the mango mixture to a food processor and puree; scrape into a large bowl.
- Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper.
- Add the coleslaw mix and toss to coat.
- Cover and refrigerate.
- MAKE THE CHICKEN CONES::
- Wipe out the food processor.
- Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped.
- Transfer the mixture to a large, shallow bowl.
- In a second shallow bowl, whisk the eggs with the milk.
- Fill a third shallow bowl with flour.
- Dredge the chicken strips in the flour, shaking off any excess.
- Dip them in the eggs, then roll them in the cornflake mixture.
- Set a rack over a rimmed baking sheet.
- In a large skillet, heat 1/4 inch of oil.
- Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack.
- Set the fried chicken on the tortillas and top with the mango/jalapeno slaw.
- Roll up and eat right away.
Nutrition Facts : Calories 919.6, Fat 43.7, SaturatedFat 9.5, Cholesterol 228.5, Sodium 2734.2, Carbohydrate 87.6, Fiber 7.1, Sugar 27.6, Protein 46.2
SPICY MANGO CHUTNEY
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 10
Steps:
- Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided 6-quart saucepan. Add vinegar, red onion, red-pepper flakes, salt, and sugar. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
- Stir in ginger, lime zest and juice, and mangoes. Continue to simmer over medium until mangoes begin to soften and liquid has thickened, about 40 minutes. Remove from heat. Transfer to a large bowl set over an ice-water bath to cool; refrigerate in an airtight container up to 1 month.
HOT AND CRUNCHY CHICKEN WITH MANGO CHUTNEY SAUCE
My best friend served this the first time they had us over for dinner. It's wonderful. Trout or turkey breast slices can be substituted for the chicken breasts. If there's leftover sauce, it's excellent on sandwiches.
Provided by Kat Wood
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients for Mango Chutney Sauce in a a mixing bowl and stir to blend. Refrigerate until ready to serve. Makes 1 1/3 cups.
- Preheat oven to 350.
- Beat eggs in a shallow bowl.
- Dip chicken breasts in egg then dredge in crushed corn flakes.
- Place butter in a skillet over medium heat. Add almonds, ginger, sambal sauce, cilantro if using, and sesame seeds. Cook until ingredients begin to sizzle. Reduce heat to low and place chicken breasts in pan on top of almond mixture and pressing down to be sure crunchy mixture adheres to chicken breasts. Cook 2 minutes. Slip a spatula under breasts and almond mixture. Remove breasts from pan, turning them over so crunch mixture is on top.
- Place breasts in baking dish and sprinkle with any crunch mixture left behind in skillet. Finish cooking in 350 oven for 10 minutes or until done (juice runs clear).
- Place chicken breast on cold sauce and then serve.
- This dinner is great with steamed rice and a salad.
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