Chicken Popsicles

By Dustin

Ingredients

• 2 skinless, boneless chicken breasts
• Salt
• Freshly ground black pepper
• 2/3 cup flour
• 2 eggs
• 2/3 cup panko or coarse bread crumbs
• 1/3 cup grated Parmigiano-Reggiano
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 pineapple or watermelon wedge (for presentation)
• 16 6-inch bamboo skewers

Preparation

Step 1

Remove the chicken tender and place the chicken breasts shiny side up. Use a mallet to flatten the breasts and tenders to ¼-inch thickness. Cut the flattened chicken into 1-inch(ish) squares. Season with salt and pepper.

Set out 3 medium bowls. Place flour in one, crack the eggs into the second and beat them, and add panko, Parmigiano-Reggiano, oregano and thyme in the third. Line the three bowls in a row.

Toss about a third of the chicken in flour until well covered, then swirl in egg until well soaked, and finally, roll in panko mixture until completely covered. Transfer to a plate and repeat process with remaining chicken.

In a frying pan, over medium-high heat, melt butter and add oil. When butter begins to sizzle add chicken. Cook for approximately 3 minutes on the first side, or until bottom is golden brown. Turn once and cook for approximately 2 more minutes, or until the second side is golden brown and the nuggets are cooked throughout. To test for doneness, make a small incision in a sacrificial nugget. If any pink remains, return to heat for another minute or two.

Transfer your future pops to a plate. Remove pan from heat and immediately add lemon juice. Stir for ten to fifteen seconds to loosen up brown bits and let the lemon juice reduce by half. Drizzle a few drops over each tender and season with salt. Insert skewer through chicken, then stick skewers in pineapple.

yield 12 – 16 popsicles