What a simply wonderful long weekend that was. From dinner with my sister, to a little business planning, to a personal styling session with our favourite Nordstrom stylist, to home décor updates, to a lovely getaway to Gibsons, BC with my love. I couldn’t have ask for a more R&R if I tried. And now, here we are… August. The true countdown is on until we head to France for September. I simply cannot wait…. but first – treat yourself to some Chicken Tenders tonight, with my awesome kicked up version of Guacamole.
Chicken Tenders with Charred Bacon & Jalapeño Guacamole
Serves 2 – 3
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup AP flour
- 1 cup Panko breadcrumbs
- 1 egg
- Coarse salt, freshly cracked black pepper, ground piment rouge
- EVOO for pan frying
- 2 avocados, cubed
- 1 lime, juiced
- 2 rashes bacon, charred, diced
- 1/2 jalapeño, charred, skin & seeds removed, diced finely
- 1/4 cup fresh cilantro, chopped finely
- 1/2 tsp cumin seed
…Slice chicken into strips. Heat oil in a shallow pan – toss in a breadcrumb to test the temperature. It should sizzle when it’s ready.
…Grab three bowls. Place flour in one, breadcrumbs in another, and egg in the third. Season each with a good pinch of salt, freshly cracked black pepper, and a 1/2 tsp of ground piment rouge.
…Dip each chicken strip into flour, then egg, then breadcrumbs. Then lay gently into the hot oil. Fry on each side until golden brown & crispy, ~ 4 minutes. When done, remove from oil, and place on a paper towel to drain. Sprinkle a little more salt over top, when hot. Serve with Charred Bacon & Jalapeño Guacamole.
…For the Guacamole. Cook bacon on BBQ. Set aside. Toss the whole jalapeño on the BBQ too. When it is nice and charred, remove and toss in a plastic baggie. When slightly cooled, remove the skin with your fingers, then slice down the centre and remove the ribs/seeds from half. Slice into strips, and then diced finely. Save the other half for another recipe.
…In a bowl, combine avocado, bacon, jalapeño, and cilantro. When you have a smooth, yet slightly chunky consistency, add in the lime, and a good pinch of coarse salt, freshly cracked black pepper, & 1/2 tsp cumin seed. Taste and adjust seasoning if necessary.
Enjoy with a nice glass of Pale Ale from Persephone Brewing Company.