pan-fried chipotle chick’n with arugula from Gardein

Pan-fried Chipotle Chick’n with Arugula

PanFried_Chipotle_Chickn_IndexCheck out this great meatless meal that will let you feel as if you are really eating meat from Gardein. To see more recipes from Gardein go HERE

Yield: 3 to 4 servings

Preparation time: 10 min

Cooking time: 40 min

Total time: 50 min to 1 hour

 

Ingredients

Starting the dish

  • 4 piecesgardein chick’n scallopini
  • 1/2 cuplemon shallot vinaigrette
  • 1/2 cuphorseradish béchamel
  • 2 cupsarugula
  • 3 small vine-ripened tomatoes, sliced in wedges
  • 1/4 cupred onions, julienne-thin
  • 2ears of sweet corn, grilled and removed from cob

pan-fried chipotle chick’n

  • 1 tbspgarlic, minced
  • 1 tsptabasco
  • 1 to 2 tspchipotle purée
  • 1lime, juiced
  • 1 tspsea salt
  • 1/3 cupcoconut milk (or unsweetened soy milk)
  • 4 piecesgardein chick’n scallopini

Preparing the fried chicken

  • 1 cupall-purpose flour
  • 1 tbspsea salt
  • 1 tsp freshly ground black pepper
  • Oil for pan frying

lemon shallot vinaigrette

  • 1garlic clove
  • 3 tbspshallots
  • 1/4 cuphoney or other sweetener of choice
  • 1/4 cupfresh lemon juice (also could substitute lime juice)
  • 1 tbspbalsamic vinegar
  • 1/4 cupred wine vinegar
  • 1/2 tspsea salt (or to taste)
  • 1/2 tspfreshly-ground black pepper
  • 1/4 cupolive oil

Horseradish béchamel

  • 1 cup raw cashews, soaked in water for a few hours to soften, drained
  • 2 cupsunsweetened soy milk
  • 2cloves garlic
  • 2 tbsponion granules
  • 3 tbsplemon juice
  • 1 tbspagave
  • 3 tbspprepared horseradish
  • 2 tbsp nutritional yeast (optional)
  • 1/2 tspsea salt
  • Pinch of white pepper

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Preparation

LEMON SHALLOT DRESSING
Peel garlic and shallots and roughly chop, then add to food processor and pulse until finely minced. Add honey, lemon juice, balsamic vinegar, red wine vinegar, salt and pepper. Purée for a minute or two, then add the oil and purée again. Taste the dressing to see if there is enough seasoning and sweetness for your liking. This dressing can be stored in an airtight container for at least a week in the refrigerator.

HORSERADISH BECHAMEL
In a high-speed blender, add all ingredients and combine until smooth.

PAN-FRIED CHIPOTLE CHICK’N
Whisk marinade ingredients (garlic, tabasco, chipotle puree, salt, coconut milk) in a mixing bowl and combine thoroughly. Lay the gardein scallopini in the marinade, making sure the chick’n is fully covered. Marinate for 10 minutes.

BREADING
In a separate bowl, combine the flour, salt and pepper. Set aside.

Heat up the oil in a fry pan for shallow frying. Remove the chick’n from the marinade, shake out gently and place in flour mixture, coating it well.

*Note: For extra crispiness, bread the chick’n a second time. To do this, after the first breading, place the coated Chick’n back into the marinade and then re-coat with flour.

Shallow fry, turning once so that both sides of the chick’n are a golden color. Remove from pan and place on paper towels or a rack to drain.

TO SERVE
In a mixing bowl gently toss the arugula, corn, tomatoes and red onions.
Drizzle the Lemon Shallot Dressing on the salad and season to taste.
Drizzle the plate with some of the horseradish bechamel and then place a piece of chick’n on top.
Top chick’n with a small handful of the salad and garnish the plate with a few tomato wedges and some of the corn.