Health food for children
Vegetable dips
Ingredients
2 tbsp. good-quality barbecue sauce
2 tbsp. sesame seeds
1 tbsp. sesame oil
1 tsp. Cajun spice
3 skinned, boneless chicken breast halves, cut into 2-by-1/4-inch strips
1/2 cup red peppers, coarsely chopped
1 cup cucumber, coarsely chopped
1 cup yellow squash, coarsely chopped
1/2 cup celery heart, coarsely chopped
1/2 cup fresh basil, coarsely chopped
2 cups regular or low-fat sour cream
Juice of one lemon
Directions
Mix together the barbecue sauce, sesame seeds, oil and Cajun spice. Set aside.
Place all the chicken pieces inside a zip-top bag. With the smooth side of a meat mallet or the bottom of a saucepan, gently pound the chicken until flattened. Arrange in a single layer on a baking sheet and brush with the sauce.
Place in a preheated 375-degree oven and bake for 6 minutes. Turn, brush the other side with the sauce, and bake another 3 minutes. Remove and keep warm.
Meanwhile, combine the peppers, cucumber, squash, celery heart and basil in a food processor or blender. Process until the vegetables are finely chopped. Add the sour cream and lemon juice, then pulse until well blended.
Place the dip in a bowl centered on a serving platter. Brush the chicken one more time with the sauce, then arrange the chicken around the dip and serve. Makes 4 servings.
