Ingredients

Ingredients

4 lbs. ROSIE® Organic Boneless Skinless Chicken Breast Strips
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup Sonoma Spice Queen Everything Bagel Mix
1/2 cup + 1 tsp. sesame seeds
1/2 cup grated asiago cheese
1/2 cup plain bread crumbs
1/2 cup honey
2 tbsp. Sonoma Spice Queen Organic Chili Flakes
1/2 cup apricot jam
1 tbsp. soy sauce
1 tsp. rice wine vinegar
1 cup cream cheese, room temperature
lemon, juiced
1/4 cup capers, drained and chopped
1 tbsp. chopped fresh dill
  Freshly ground black pepper, to taste
1 lb. red and green seedless grapes
Persian cucumbers, quartered lengthwise
4 large carrots, cut into sticks
1 bunch radishes, stemmed and halved
navel oranges, peeled and segmented
Method

Method

1 Season chicken with salt and pepper. Add eggs, flour, bagel seasoning and 1/2 cup sesame seeds to 4 separate bowls. Combine cheese and bread crumbs in a separate bowl. Dredge chicken strips in flour then dip in eggs, letting excess drip off. Coat 1/3 of the chicken strips in cheese-bread crumb mixture, shaking off excess. Repeat with remaining 2/3 chicken, coating in 1/3 in everything bagel seasoning and the rest with sesame seeds.
2 Preheat air-fryer to 400°F and coat air fryer basket with olive oil cooking spray. Working in batches, cook chicken, flipping halfway through until golden-brown and cooked through to an internal temperature of 170°F, about 8-10 minutes. Repeat with remaining chicken.
3 Meanwhile, for dips, combine honey and chili flakes in a small serving bowl. Mix apricot jam, soy sauce, vinegar and 1 tsp. sesame seeds in a separate small serving bowl. Beat cream cheese, lemon juice, capers and dill together in another small serving bowl until combined.
4 Decoratively arrange the chicken, dips, grapes, cucumbers, carrots, radishes, and oranges on a large serving board. Serve with mimosas, and enjoy.

To make the Iron Horse Mimosas, fill each champagne flute with 3/4 cup Iron Horse Vineyards Classic Brut and 1/4 cup orange juice. Garnish with orange slices and serve.

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