Tom and I just love to snack for dinner. Well now that I’m dieting, I get to snack on dinner and he gets to have wine with his. I know one day all will be back to normal in our household.
So I’m always trying to come up with interesting ways to serve the same thing. Tonight I wanted to just have chicken fingers and dippin’ sauces. But I’d thought I’d use some of my favorite little picks to serve this chicken and give Tom some new sauces for dipping as opposed to grilling the chicken on skewers and basting them in a sauce. Here’s the simple snack we had tonight; I have to admit, even without the wine, it was very tasty and a lot of fun! On a Protein Vegetable day, this chicken is well-paired with fresh veggies to dip in a fat-free yogurt, seasoned with your favorite fresh herbs.
DIPPIN’ CHICKEN RECIPE
1 lb. chicken tenders
smoked Spanish paprika
olive oil spray
Prepare grill or grill pan. Season chicken with paprika and salt and lightly coat the tenders with oil spray. Cook chicken on grill, turning once. First side should take about 7 minutes, flip and cook another 5. Once each side is nice and brown pull apart the tenders into about 4 pieces each if cooking on a grill pan, and make sure chicken is fully cooked. If grilling, pull apart on a plate once you have removed the chicken from the heat. Tonight I served the chicken with a spicy brown mustard, a chipotle hot sauce, and a sweet and sticky sauce that I will reveal in a few weeks when I make my ever-so-popular ribs. We’ll have to wait til I’m in the Consolidate Phase for that recipe. I think ribs may have too much fat for this stage in my Dukan career.