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Chicken Toes with Grilled Dilled Havarti Eggs

Chef/Owner Terry Gereta,

A healthier version of the frozen poultry favourite is easy enough for kids to help.

Chicken Toes
1 cup flour
1 cup bread crumbs
1 egg, beaten
1 chicken breast
Grapes, oranges, celery to garnish

Grilled Dilled Havarti Eggs
8 slices whole wheat bread
4 slices dilled havarti cheese

1 orange

1. Cut chicken breast into bite-sized pieces. Salt.
2. Arrange three bowls on workspace. Pour flour, bread crumbs and egg into one bowl each.
3. Dip chicken pieces in flour, then egg, then bread crumbs.
4. In a small frying pan over medium heat, sauté chicken until golden brown.
5. Bake in 350˚F oven for 10 min.
6. While cooling, place on skewer, cutting off the sharp end before serving.

Grilled Dilled Havarti Eggs
1. Cut bread with egg-shaped cookie cutter. Butter both sides.
2. Place slice of cheese between bread and fry in pan as per usual.
3. Decorate egg with ketchup ‘coulis’.

1. Cut oranges into square pieces.
2. Place oranges and grapes on skewers, cutting sharp end before use.

Yield 2 servings

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