Since my gracious husband offered to stand over the hot BBQ and grill the chicken, (it may have had something to do with its proximity to the kegerator) I prepped the side dish. Since our garden is overflowing with zucchini, that is our side dish for the next month. Please.send.recipes.
I was craving something deep fried and greasy all day (no! I was not hung over), but I knew I would regret it after I ate it. So I found this recipe for baked Parmesan Zucchini Chips! EASY!
1 cup tempura batter mix
3 zucchini sliced
1/4 tsp ground black pepper
2 T grated parmesan
1/2 tsp garlic powder
pinch of fresh dried basil
3 egg whites
3 zucchini sliced
1/4 tsp ground black pepper
2 T grated parmesan
1/2 tsp garlic powder
pinch of fresh dried basil
3 egg whites
After the zucchini's are sliced, drench them in the egg whites.
Then coat them in the dried tempura batter. It's ok to use bread crumbs too.
Next, I sprayed my aluminum foil with PAM cooking spray, then place the zucchini. I sprayed the tops a bit too! Since the temps were so high today, I was NOT about to fire up the ovens Muffin Man! (name that movie)
So I grabbed an extension cord and my favorite kitchen appliance of ALL time, my Pizza Pizzaz and put it on my bar on my back patio...........and VOILA! instant outdoor kitchen! I can cook a gourmet 7 course meal on this baby! (not really, but almost) I turned the timer on for 18 minutes, and since it cooks from the top and the bottom, I didn't have to turn them. In an oven, it would take about 12 minutes and you should turn them once.
Here is the finished product, crispy and delicious! A thing of beauty! Just was the doctor ordered! And only 1.5 grams of fat per serving! I made a dipping sauce with 1/2 c soy, 1/4 c rice vinegar and 3 T sugar. Heat and dip!
Chicken was grilled to perfection, moist and delicious! While the chicken was on the grill, I reheated the marinade and cooked it down. It made a tangy dipping sauce. It was a fantastic and healthy dinner!
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