Let's just start this with a self-explanatory photo. See the middle number there? No it is not an equipment malfunction........that is the outside temperature at 6:00 pm tonight.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IVfWpr8NAQ3W8mimHK0IAqNgLqD5d7OKfnkunJpXka4nb_tWUT5RYESor5m-AaKhauwul-C23aRkWrpRtokoOiAWB7MpkaAAmfYUWzrczacnRYn7mCwi9vxRtFMqDUmU-UsRZu3T6cAV/s320/267.JPG)
Earlier today, I knew it was going to be hot so I started prepping bone in chicken breasts with seasonings, and made a quick marinade that would later be the dipping sauce. I started with 1/2 c OJ, 1 tsp lime juice, 2 T teryaki, 1 T soy, and about 1 c chicken broth. I brought this to a boil, then thickened it with about 3 t milk combined with 1/2 tsp cornstarch. I poured this over the chicken breasts and put them in the fridge for about 4 hours.
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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnF0oFU1EI1WN915x_oE4bnUFhJS4GN0GqRYJXNMUBtIio8FqljAblmdVRbqrWf6L8ZvK1jl65k7KGmrNaU51IlH3xunru4AsmVN1AY9dlE4d8hbQeVx2sL9s1iNwA8BUr68BVGtX1iGT/s320/266.JPG)
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
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After the zucchini's are sliced, drench them in the egg whites.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJbYQF2X59JirVzEJqVYYy7I1v4fnXV-afE7y0-G-VAja54Id6mk27italOTtaqoSKUDGq_XeANgsD4W1dihUUM8dNEjViGAj1zVb1qTul1jD7LllbLN8gNhd2Ea5pY_DT6V86NmYo_qk/s320/261.JPG)
Then coat them in the dried tempura batter. It's ok to use bread crumbs too.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPfJWW5gXa_A_0m5Lhtt-WviImaHIX_c6j1Z0obpbsGizHasQIOHuu35xLf1RRo0HCeMIWdeGwm_E4ZaY_S3ALyv-ccyoo3x5WfXVbqzmN_h-OEDovh7SJHe__v6BUYZMrd_rzpVG0o3v/s320/262.JPG)
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)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgu7CLtuXu-3Rb8Dd1qMm5dTq_Dol3-2-3K5Zr06LK5Uc5rxCIfuJSU0gtPqSJf4HTdkLiePQatER9ZmUmVVyVautchHxcrZK17Rj8RI2C6dtXMHCvV4OU-RxVcW4zntzq9aTI2EAfz7q/s320/263.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7Q4Mj3aqXYFVIXHj9hC0bOuPp9A3JLiRnh9_uohDiOO5k7kSaP3Ij_RVE414aAaCw1e27U5o4yzdxEaQuvhR3WEr1f92ksMOWzUn2LlSKcSZwOYbt4-AC5FsGZE9fLRsS-LRtwdxGeYM/s320/269.JPG)
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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gNWLGodXGbm1mYMV1QmzPFMuWW9YlF2J-WFJNPpBntBbsCmsw-5RNSLtYrzBnRpOHEgeM0PVjaeIrZ3SM02gTT9t-sjosS4ZiRPjNSF08THdaeYfHJdY_Ay4PfvN7rNorgmY_ywajfhg/s320/274.JPG)
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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