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Crispy Ranch Chicken
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Farmers' Market Bowl
Yield: Makes 4 to 6 servings
Ingredients:
4
eggs
1/2
cup milk
2/3
cup all-purpose flour
1/2
teaspoon salt, divided
3
tablespoons olive oil, divided
2
red or green bell peppers, seeded and thinly sliced
1
medium onion, sliced
2
cloves garlic, minced
2
medium zucchini or yellow squash, thinly sliced
1
cup thinly sliced carrots
8
cherry tomatoes, cut into halves
2
tablespoons minced fresh dill
1/2
teaspoon black pepper
Nonstick cooking spray
1
cup (4 ounces) shredded Monterey Jack cheese
Celery leaves for garnish
Preparation:
1.
Process eggs, milk, flour and 1/4 teaspoon salt in food processor or blender until smooth. Let stand 15 minutes.
2.
Preheat oven to 450°F. Heat 1 tablespoon oil in large skillet over medium heat until hot. Add bell peppers, onion and garlic; cook and stir 5 minutes or until just tender. Place in medium bowl. Heat 1 tablespoon oil over medium heat in same skillet. Add zucchini and carrots; cook and stir 8 to 10 minutes or until just tender. Remove from heat. Add bell pepper mixture to skillet; stir in tomatoes, dill, remaining 1/4 teaspoon salt and black pepper. Keep warm.
3.
Spray 9-inch ovenproof skillet with cooking spray; brush with remaining 1 tablespoon oil. Place skillet in oven 2 minutes or until hot. Pour batter into skillet. Bake 12 to 14 minutes or until lightly browned and cooked through.
4.
Spoon vegetable mixture into bowl; sprinkle with cheese. Bake 2 minutes more or until cheese is melted. Cut into wedges. Garnish, if desired.
This recipe appears in:
Vegetarian
