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Comments: |
The just sour taste of kiwi, perfect into salad dressings, is perfect to enhance the taste of chicken.
The kiwi, an oval fruit brown and hairy on the outside with a green pulp, is cutivated in New-Zealand.
It has the taste of strawberry that would have been twinned with a banana.
Of course, kiwi fruits can be used into dishes other than cheesecakes...
Serve these scallopines along with a green salad, and mixed raw vegetable pieces.
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- 1 1/2 pounds [680 g] chicken whites, flattened into scallopines
Kiwi Salad Dressing
- 3 or 4 peeled kiwis, halved
- 1/4 cup [60 mL] red wine vinegar
- 2 tablespoons [30 mL] liquid honey
- 1/4 teaspoon [1 mL] salt
- 1/8 teaspoon [0.5 mL] white pepper
- 1/3 to 1/2 cup [80 to 125 mL] soy or any vegetable oil
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- To prepare kiwi salad dressing, transfer kiwi halves into the bowl of a food porcessor using metal blade.
- Puree kiwi halves for 15 to 20 seconds, until smooth.
- Add red wine vinegar, liquid honey, salt and white pepper.
- Puree for 10 seconds more.
- Motor running, through the opening on top, really slowly pour oil into mixture.
- Beat for 10 seconds more.
- Pour salad dressing into a small serving glass bowl; refrigerate until ready to serve.
- Preheat barbecue until charcoals become gray, almost white.
- Oil hot barbecue rack before laying chicken scallopines onto barbecue rack.
- Barbecue scallopines for 5 to 7 minutes on each side, until no longer pink inside.
- Transfer done scallopines onto individual plates.
- Evenly spoon reserved kiwi salad dressing over chicken scallopines, and serve.
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