Cinnamon Pecan Crusted Chicken Strips with Mango Orange Dip

Agropur Division Natrel-Recipe
(Sealtest)

Preparation: 25 minutes
Marinating time: 1 hour or overnight
Cooking: 12 minutes
Serves: about 30 pieces

Ingredients:
Chicken
4 boneless chicken breast halves
1 cup (250 mL) Sealtest Sour Cream
2 tbsp (30 mL) balsamic vinegar
2 cups (500 mL) cornflakes
1 cup (250 mL) pecans
1 1/2 tsp (6 mL) ground cinnamon
Salt and pepper to taste

Dip
1 cup (250 mL) coarsely chopped mango
1 orange, peeled and sectioned
3 tbsp (45 mL) finely chopped red onion
2 tsp (15 mL) finely chopped cilantro
2 tsp (10 mL) lime juice
Salt and pepper to taste

Preparation
Chicken
1. Cut chicken into strips. Combine sour cream and vinegar. Mix with chicken. Marinate 1 hour or overnight.
2. Combine cornflakes, pecans and seasonings in food processor until roughly chopped. Coat marinated chicken strips with pecan mixture. Place on parchment lined baking sheet.
3. Bake at 375 °F (190 °C) for 10-12 minutes or until cooked through. Serve with mango orange dip.

Dip
1. Combine mango and orange in food processor until coarsely chopped. Stir in remaining ingredients.

Recipe tip
Prepare the dip in advance, allowing the flavours to blend.

Chocolate Cocoa-Buttermilk Cake

Food Network Recipe
Recipe courtesy Emeril Lagasse

Yield:8 servings
Level:Easy
Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk
2 tablespoons molasses
1 teaspoon pure vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 3/4 cups packed light brown sugar
2 large eggs
Topping, recipe follows
Vanilla ice cream, accompaniment
Directions

Preheat the oven to 350 degrees F.

Butter and lightly flour an 8-cup loaf pan (10 by 5 by 3), knocking out the excess flour.

Into a large bowl, sift the flour, cocoa, baking soda and salt.

In a small bowl, whisk together the buttermilk, molasses, and vanilla.

In a large bowl with an electric mixer, cream together the butter and sugar, beating about 3 minutes. Add the eggs 1 at a time, beating well after the addition of each. Alternating, add the wet and dry ingredients in 3 additions each, mixing just until combined and being careful not to overwork.

Pour into the prepared pan and bake until the cake is risen and just set and a tester inserted into the middle comes out clean, 50 to 55 minutes. (If cake gets too brown, tent it with foil).  The baking time will vary depending on your oven.  I had this cake in the oven for 65 minutes.

Cool in the pan 40 minutes, then turn out onto a wire rack to finish cooling. Slice cake into pieces, top with pecan topping, and serve with vanilla ice cream, if desired.  My cake dropped a little in the center, due to the fact I started checking it every 5 minutes the last 15 minutes.

I finished the cake with a brown sugar-buttercream frosting.  The recommended topping is listed below.

Topping:
1 cup pecan halves
1 cup dark brown sugar
1 cup water
2 tablespoons bourbon
In a saucepan, combine the ingredients, and simmer until thick. Serve over top of cake.

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