Wednesday, December 30, 2009

Spiced Panko Chicken with Tropical Rum Dip

It can't be the end of the year already! Oh my, I haven't figured out what my new year resolution is gonna be. Last year I decided to grow my hair out for Locks Of Love. I'm shy an inch so gonna have to stretch into the this coming year. See I'm almost there:

I haven't had my hair this long since I grew it out for my wedding 6 and 1/2 years ago. I usually like to keep it shoulder length. My only rule is I have to be able to pull it back in a pony tail. I'll show you pictures after I finally get it cut. I guess I'll have to share my resolution on my next post so I have some time to think about it.

Well, speaking of New Years, I have an appetizer I tried out that I think I'm gonna bring to the block party. Theses little chickens are easy to make and prep ahead of time then pop in the oven when you're ready. The thing I like is they stay pretty crispy so it'll last a while without getting soggy.

Spiced Panko Chicken with Tropical Rum Dip
(Adapted from Practical Gourmet Small Plates For Sharing)

1/4 cup olive oil
3 tablespoons Dijon mustard
1 teaspoon Montreal steak seasoning
3/4 pound chicken tenders, cut in half
1 1/2 cups panko crumbs
1/2 teaspoon paprika
cooking spray
1/4 cup brown sugar, packed
2 tablespoons coconut rum
2 teaspoons Dijon mustard (I left this out there was plenty of mustard flavor from chicken)

Combine first 3 ingredients in a large resealable freezer bag. Add chicken and marinate in refrigerator for 4 hours. Drain, discarding marinade.

Combine panko crumbs and paprika. Press chicken into panko mixture until coated. Arrange on a greased wire rack set in a baking sheet. Bake in a 450 degree F oven for about 15 minutes until crisp and no longer pink inside.

Combine juice and brown sugar in a saucepan. Boil gently on medium for about 25 minutes until thickened to a syrup consistency. (Mine took longer then this.)

Stir in rum and mustard. Serve with chicken.


  1. That's so nice of you to do Locks of Love. My hair is long, but I don't get it cut. I hate the way I look with short hair.

    Your recipe sounds like it's going to be a big hit at the block party.

  2. Sounds like delicious crunchy chiken with a delicious dipping sauce!