Zesty Chicken and Cheddar Fingers
Makes about 16 for 4 to 6 servings
1 bottle Catalina-style or French salad dressing
1/2 cup orange juice
1 1/2 cups chopped fresh cilantro
1 tablespoon ground black pepper
2 zip-close plastic bags
4 chicken breast halves
About 16 bamboo skewers (optional)
30 potato chips (sour cream-onion or regular) or nacho chips
2 cups grated Cabot Sharp Cheddar (or your favorite flavor)
1. In bowl, stir together salad dressing, orange juice, cilantro and
black pepper. Transfer 1/2 cup of mixture to small bowl (for dipping
sauce). Place remaining mixture in zip-close bag; add chicken, seal bag
and briefly massage to combine. Place bowl and bag in refrigerator or
cooler with ice for at least one hour.
2. When ready to cook, brush grill rack lightly with oil or coat with
nonstick cooking spray; preheat grill to medium.
3. Remove chicken from bag and cut lengthwise into 3/4-inch-wide strips.
Thread on skewers if desired. Grill, brushing often all over with sauce
from bag, until cooked through to center, about 4 minutes per side.
4. While chicken is cooking, place chips in remaining zip-close bag;
crush with meat mallet or can of beer. Mix in cheese and spread out on
tray or plate.
5. Being sure chicken strips have nice sticky coating of sauce, remove
from grill and coat thoroughly with chip-cheddar mixture. Place on
platter and cover with foil for 5 minutes to allow cheese to soften.
Serve with reserved bowl of sauce for dipping (discard any remaining
sauce from bag).
Merry Christmas from LR
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