“Allez cuisine!” – I’ve been Iron Chef challenged by a new friend at work. The secret ingredient(s): Peaches, Cream & Chicken…. Yes, that’s right. Peaches. Cream. Chicken. In. One. Dish. As you can image my head was spinning of how in the heck I was going to make this work! I headed off to the computer and scavenged across google, foodgawker, tastespotting…the regular foodie sites…and nada…no motivation – nothing that would be Iron Chef worthy. After a few nights of thinking, this is my final creation: Cocoa & Panko Crusted Chicken Fingers served with a Peaches ‘N’ Cream sauce.
Let’s get to the recipe:
- 1 whole chicken breast (cut into stripes)
- 1 whole egg
- 1/4 cup cream
- 1 cup flour
- 1 cup panko crumbs
- Pinch of fleur de salt, brown sugar and cocoa
In a side dish whisk together the egg and cream, set aside. In another dish, combine the panko, salt, brown sugar and cocoa. Take the chicken breasts, coat in flour, dip into the egg/cream mixture and then coat them in the panko mixture. Place onto a parchment lined cookie sheet and place into a 400ºF oven for 15 mins, flip and cook for another 5-10 minutes.
- The juice from a can of peaches
- 1 1/2 cups of cream
- 1/2 a can of peaches (blended down with a submersion blender)
- 3-4 tsp of cornstarch
- 2-3 tbsp of agave syrup
- Pinch of fleur de salt
- The smallest pinch of cinnamon
Using the remaining peaches, chop into small cubes, top on top of the chicken strips and drizzle the Peaches ‘N’ Cream sauce over the strips & serve!