Monday, September 15, 2008


My girls are not the easiest kids to feed... What one loves, the other, invariably, doesn't... One food they do agree on is chicken nuggets, but I hate feeding them that frozen fast food... 

While in the USA this summer, I picked up Rachael Ray's Yum-O! cookbook for families.

Yum-o! The Family Cookbook

 There are so many recipes that look delicious... I tried the baked chicken fingers above, and they were met with four thumbs' up. I highly recommend them! They were extremely easy, not expensive, and very quick to make. I modified the recipe a little; the chicken turned out way too dry with the marinade beforehand (last night's attempt at the recipe had been a flop as a result). I also haven't made the dipping sauce -- my kids were happy to just use barbeque sauce out of a bottle. 

Lightened-Up Lemony Chicken


juice of two lemons, divided
1/4 cup olive oil
2 crushed garlic cloves
3 cups panko (Japanese bread crumbs)
grated zest of two lemons
1 tablespoon ground ginger
2 tablespoons sesame seeds, a couple of palmfuls
salt and freshly ground black pepper
2 pounds chicken tenders 
1/4 cup soy sauce
2 tablespoons honey
3 tablespoons chopped chives


Preheat oven to 400 degrees Fahrenheit.

Mix juice from one lemon, olive oil and garlic cloves in a gallon-sized zip-loc bag. Add chicken pieces and marinate in refrigerator for half an hour.

Mix the panko, lemon zest, ground ginger, and sesame seeds in another gallon-sized zip-loc bag and mix well. Season with salt and pepper. Add the marinated chicken a couple pieces at a time and give them a good shake to coat. Arrange the coated pieces on a baking sheet. Repeat until all chicken has been coated, then bake for 20 to 25 minutes.

In a small bowl, whisk together the soy sauce, remaining juice from one lemon, and honey with a little splash of water. Arrange the chicken on a plate, garnish with the chopped chives, and serve with the honey-soy-lemon dipping sauce on the side.

The Itty Bitties Can:

  • zest lemons
  • combine bread-crumb mixture
  • shake chicken in bag


Annie said...

Wow. All I can say is - you really do COOK.

Tina in CT said...

Looks good and healthy for you and the girls.

Anonymous said...

Good recipy, I am looking for anything which will make a good use of my mapple syrup. We don not really eat it and made way too much for somebody who does not eat it.I even marinated the london broil with mapple syrup, olive oil, old rose wine and various herbs from the garden - came out well, could be even eaten cold on the salad. And I normally just hate london broil.

Anonymous said...

Do you use fresh or dry ginger?