Parmesan-Broccoli Timbales & Chicken Fingers with Honey Mustard

Look at this! Some new recipes! It’s not that I haven’t been cooking, on the contrary, I have been cooking quite a bit. A lot of the same ol’ same ol’ actually. I tried something different last night. Noticing a lack of vegetables with out meals recently (somehow I tend to forget them when I cook…) I made a conscious effort to make certain veggies were included in last nights meal.

It was requested that I make Chicken Fingers (Anyone know why-other than the fact that they are like strips-that we call them ‘fingers’? ) They turned out really well for being as simple as they were. The Timbales were more work than the chicken…

The Parmesan-Broccoli Timbales were easy to make, I was actually quite surprised by this. I wasn’t what I was actually making until they were done. I’d made Parmesan-Broccoli Quiches…just without the crust. It’s the closet thing I know of to compare it to.

I admit that the idea of eating chicken fingers and ‘quiche’ was a little odd at first, but the combination was pretty good.

Parmesan-Broccoli Timbales and Chicken Fingers with Honey Mustard Sauce

Parmesan-Broccoli Timbales

1 Tbsp Butter

1 small onion, minced

2 cups frozen chopped broccoli, thawed

1 cup half & half

1/2 tsp salt

1/8 tsp ground nutmeg

1/8 tsp pepper

1/4 cup grated Parmesan cheese

3 eggs

1. Preheat oven to 325 F. Grease four small baking cups (I used little ramekins) Heat butter in large skillet over medium-high heat. Add onion; cook until tender-about 5 minutes

2. Drain broccoli and pat dry. Place in medium bowl Heat half & half almost to boiling (keep a careful eye on it, it is hard to tell). Add half & half, onion, salt, pepper, nutmeg, pepper and Parmesan to broccoli; mix well.

3. Add eggs to broccoli mixture; mix with a fork until smooth. Pour into prepared baking cups. Place cups in a baking dish.

4. Pour enough water into dish to cover cups half way. Bake until custard is barely set., about 35 minutes. Let cool; run a knife around each cup to loosen timbale. Invert to serve. (I simply left them in the cups the presentation was rather pretty…)

Chicken Fingers with Honey Mustard

4 skinless, boneless chicken breasts (I simply used a package of chicken tenderloins)

1 cup All-Purpose Flour

1/2 tsp salt

1/4 tsp pepper

3/4 cup of milk

1 cup of vegetable oil for frying

Honey Mustard:

1/2 cup of Honey

1/4 cup of Dijon mustard

1. Cut chicken into 1/2×2 in strips. For Honey mustard sauce, blend honey and mustard in a small bowl. Set aside.

2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper (I just used a plate)

3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350F or until a cube of while bread dropped in oil browns evenly for 1 minute. (easiest to just use a kitchen thermometer)

4. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels and serve with sauce.