CHICKEN ROLLED IN BREADCRUMBS WITH GINGER & TOPPED BY LEMON SLICES IN A SHERRY – LEMON – TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–ginger

–lemon (fresh, 1)

–sherry (cooking sherry is fine)

–lemon juice (bottled)

–teriyaki marinade (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a small amount of breadcrumbs.  Shake well.  Then place in a covered baking dish with a little sherry and a little teriyaki marinade.  Drench the chicken in lemon juice.  Sprinkle ginger on top.

2 – With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.  If desired, add a few drops of olive oil.

3 – Serve the chicken hot, atop white or brown rice, couscous, pasta, or quinoa (recipes, see the search box on this blog).

–chicken inspired by John and Jacqueline Kennedy’s chef, Rene Verdon, from his book, The White House Chef Cookbook.

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