Ingredients
Tangerine Sorbet
- 4 - 5 Tangerines peeled and sectioned
- Sugar if needed
- Chocolate bar shaved for garnish
Cranberry Sauce
- 1 cup Fresh cranberries sub frozen if needed
- 1/4 cup Sugar
- 1/4 cup Water
Dipping Sauce
- 1 TBSP Mayonnaise
- 2 TBSP Honey
- 2 TBSP Dijon mustard
Oven Fried Chicken
- 8 oz Chicken breast boneless skinless cut in thick strips
- 1/3 cup Buttermilk
- 2 TBSP Butter melted
- 1/4 cup All-purpose flour
- 1/4 cup Panko breadcrumbs
- 1/3 TBSP Seasoning salt Lawry's or comparable brand
- 3/4 tsp Paprika
- 1/8 tsp Black pepper
Vegetables
- 1/2 cup Carrots sliced into rounds
- 1 cup Green beans ends trimmed
- 3/4 cup Zucchini diced
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- Make the tangerine sorbet: Place the tangerine sections in a single layer on a baking sheet or similar so they are spread out and not on top of one another. Place in the freezer until frozen solid, about 2 to 3 hours or longer if needed. Place the tangerine sections into a food processor, and blend continuously until smooth and creamy. Add sugar to taste if the tangerines are not sweet enough. (Keep in the freezer if making ahead of time. Remove from the freezer about 10 to 15 minutes prior to serving for the sorbet to soften).
- Make the cranberry sauce: Place the cranberries in a colander and rinse them (if using fresh). Pick out and discard any damaged or bruised cranberries. Add the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar. Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
- Make the dipping sauce: Mix all ingredients in a bowl until fully combined. Set aside.
- Preheat the oven to 425°F (218°C).
- Make the chicken: Soak the chicken in buttermilk. Place a large piece of parchment paper on a baking sheet and brush butter over the parchment.
- Combine flour, Panko, seasoning salt, paprika, and pepper in a bowl. Add the chicken and coat it very well.
- Place the chicken on the prepared baking sheet, leaving a space between each strip. Bake for 10 minutes, flip with a spatula, and bake to an internal temperature of 160°F (71°C) using a thermometer, about 5 to 10 minutes more.
- Place vegetables in a large skillet and cover with 1/2 cup water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
- Remove the chicken to a plate lined with a paper towel to soak up any excess grease.
- Serve the chicken with dipping sauce, cranberry sauce, steamed vegetables, and sparkling water. Enjoy sorbet with chocolate shavings over top for garnish.
Nutrition
Calories: 808kcal | Carbohydrates: 124g | Protein: 34g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 1806mg | Potassium: 1484mg | Fiber: 13g | Sugar: 88g | Vitamin A: 9129IU | Vitamin C: 131mg | Calcium: 279mg | Iron: 4mg
Oven Fried Chicken
Ingredients
Tangerine Sorbet
- 4 - 5 Tangerines peeled and sectioned
- Sugar if needed
- Chocolate bar shaved for garnish
Cranberry Sauce
- 1 cup Fresh cranberries sub frozen if needed
- 1/4 cup Sugar
- 1/4 cup Water
Dipping Sauce
- 1 TBSP Mayonnaise
- 2 TBSP Honey
- 2 TBSP Dijon mustard
Oven Fried Chicken
- 8 oz Chicken breast boneless skinless cut in thick strips
- 1/3 cup Buttermilk
- 2 TBSP Butter melted
- 1/4 cup All-purpose flour
- 1/4 cup Panko breadcrumbs
- 1/3 TBSP Seasoning salt Lawry's or comparable brand
- 3/4 tsp Paprika
- 1/8 tsp Black pepper
Vegetables
- 1/2 cup Carrots sliced into rounds
- 1 cup Green beans ends trimmed
- 3/4 cup Zucchini diced
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- Make the tangerine sorbet: Place the tangerine sections in a single layer on a baking sheet or similar so they are spread out and not on top of one another. Place in the freezer until frozen solid, about 2 to 3 hours or longer if needed. Place the tangerine sections into a food processor, and blend continuously until smooth and creamy. Add sugar to taste if the tangerines are not sweet enough. (Keep in the freezer if making ahead of time. Remove from the freezer about 10 to 15 minutes prior to serving for the sorbet to soften).
- Make the cranberry sauce: Place the cranberries in a colander and rinse them (if using fresh). Pick out and discard any damaged or bruised cranberries. Add the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar. Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
- Make the dipping sauce: Mix all ingredients in a bowl until fully combined. Set aside.
- Preheat the oven to 425°F (218°C).
- Make the chicken: Soak the chicken in buttermilk. Place a large piece of parchment paper on a baking sheet and brush butter over the parchment.
- Combine flour, Panko, seasoning salt, paprika, and pepper in a bowl. Add the chicken and coat it very well.
- Place the chicken on the prepared baking sheet, leaving a space between each strip. Bake for 10 minutes, flip with a spatula, and bake to an internal temperature of 160°F (71°C) using a thermometer, about 5 to 10 minutes more.
- Place vegetables in a large skillet and cover with 1/2 cup water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
- Remove the chicken to a plate lined with a paper towel to soak up any excess grease.
- Serve the chicken with dipping sauce, cranberry sauce, steamed vegetables, and sparkling water. Enjoy sorbet with chocolate shavings over top for garnish.
Nutrition
Calories: 808kcalCarbohydrates: 124gProtein: 34gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 110mgSodium: 1806mgPotassium: 1484mgFiber: 13gSugar: 88gVitamin A: 9129IUVitamin C: 131mgCalcium: 279mgIron: 4mg
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