Matzoh-coated chicken: a low-salt recipe from Blue Apron

The orange, fennel, onions and beets go into a side salad for the chicken. There’s mention of a pickling liquid that does include salt, I’d try to leave it out and see how it tastes. I eat fennel regularly, it doesn’t need salt to bring out its natural flavor.

Most recipes include salt, so I often modify them to remove it. But I was happily surprised to come across a recipe for chicken that uses salt-free matzoh as a coating instead of high-salt breadcrumbs. Salt is in the recipe, but I would simply leave it out. The recipe comes from Blue Apron, which is a food home-delivery service.

Matzoh Chicken from Blue Apron; hold the salt...and maybe the sugar.
Matzoh Chicken from Blue Apron; hold the salt…and maybe the sugar.

Click through to this Blue Apron recipe page to see not only how to make this, but great photos showing you a step-by-step guide. I’ve written about matzoh pizza I made, and served guests. It’s a great low-salt alternative to traditional pizza. Getting back to the new chicken recipe, however.

The basic ingredient list is:
2 Chicken Cutlets
½ Cup Matzoh Meal
1 Fennel Bulb
1 Golden Beet
1 Red Onion
1 Navel Orange
1 Bunch Parsley
2 Tablespoons Red Wine Vinegar
2 Tablespoons Sugar
¼ Cup Dijon Mustard

The orange, fennel, onions and beets go into a side salad for the chicken. There’s mention of a pickling liquid that does include salt, I’d try to leave it out and see how it tastes. I eat fennel regularly, it doesn’t need salt to bring out its natural flavor.

I plan to try this and report back on how it goes. Another note, there is sugar in this, if you’re watching your sugar, consider reducing or eliminating it.

John

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