Tuesday, August 30, 2011

Breaded Chicken Tenders with Peach Salsa

Local chicken breasts sliced thin, coated in egg and flour/breadcrumbs/spices and baked with a few drizzles of butter. Fresh, ripe peaches cut up into salsa (canned earlier in the day) with fresh basil made a juicy accompaniment. Serve on a bed of peppery arugula beside tangy pickles or sliced cucumbers.

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