Donna’s Curried Sweet Mustard Chicken Cutlets and Corn & Tomato Salad

5 September 2016:  Dear Friends, I try to avoid frying whenever possible mainly to keep away from unnecessary oil so I created this dish to be baked in the oven.  When using the cookie rack, it allows the heat to circulate to help keep the outside coating crispier.  The tomato and corn combination as a side salad won my heart - it was bright, crunchy, colorful and tasty!  I hope you give it a try.  Best, Donna:

Donna’s Curried Sweet Mustard Chicken Cutlets

 Ingredients:

1/2 cup almond meal

1 teaspoon curry powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup Sweet Baby Ray’s Sweet Golden Mustard BBQ Sauce

1 pound (about 2 - 4) chicken cutlets, thinly sliced

Basmati rice, cooked

Mango chutney

Method:

Preheat oven to 400 degrees F.   Place barbecue sauce in a shallow dish.  Mix together almond meal and dry seasonings and place in another shallow dish.  Dip each cutlet into sauce, then coating mixture, covering all sides of meat.  Place on baking sheet topped with cookie rack, both sprayed with cooking oil, and bake for 10 minutes, flipping after 5 minutes to evenly brown.  Serve with rice and mango chutney, if desired.

Serves 3 - 4.

 

Donna’s Corn & Tomato Salad

Ingredients:

2 sweet corn cobs

10 ounces cherry or grape tomatoes, chopped

1/2 cup blueberries

1/2 cup Feta or Gorgonzola cheese, crumbled

Salt and pepper to taste

Balsamic or lemon vinaigrette

Gluten free croutons, if desired

Method:

Place unpeeled corn cobs in microwave and cook for 4 minutes.  Remove from oven, allow to cool and cut off kernels into bowl.  Add remaining ingredients and chill until ready to serve.  If desired, add croutons to make into a quick Panzanella salad.

Serves 4.

Copyright 2016.