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3 pounds (1 and 1/2 kilogram) chicken cutlets, cleaned and cut into strips
2/3 cup Haddar Dijon Mustard
3 large onions, sliced
salt, to taste
pepper, to taste
water, as needed
1 tablespoon brown sugar
2 tablespoons coriander
2 tablespoons smoked paprika
1 and 1/2 teaspoons smoked garlic powder
1 and 1/2 teaspoons onion powder
2 teaspoons freshly-ground Gefen Black Pepper
2 teaspoons kosher salt
1 tablespoon honey
1 tablespoon Haddar Dijon Mustard
1/2—1 tablespoon Splenda
3 tablespoons Gefen Light Mayonnaise
salt, to taste
pepper, to taste
Gefen Garlic Powder, to taste
Preheat oven to 350°F (175°C).
Heat frying pan over medium heat. Spray with high-heat cooking spray, add onions, and stir. Add salt to help release moisture, and sprinkle with pepper. When onions are beginning to brown, add a splash of water, and stir to deglaze the pan. Let cook, stirring occasionally, until water evaporates and you notice a layer of browning at the bottom of the pan. Repeat deglazing and browning three to four times, until onions are soft and well browned.
Meanwhile, in a small bowl, mix all ingredients for pastrami rub. (If you’re not making the full amount of chicken, store remaining spice rub divided into airtight containers.) Coat chicken strips in mustard, then in spice rub.
Heat an oven-proof frying pan over medium heat. Spray well with cooking spray (or oil, if you’re not dieting!) and carefully add chicken strips. Let brown, flip, and brown on the second side.
Transfer skillet to the oven to finish cooking. Bake for about eight minutes, or until chicken registers 160°F (71°C) on an instant-read thermometer.
In a small bowl, stir together all dressing ingredients until smooth.
To use this chicken in a salad, let chicken and onions cool (to avoid wilting vegetables), and serve over lettuce, with thinly sliced Granny Smith apples and whatever vegetables you like. For sandwiches, serve hot with hearty bread (I like whole wheat) and pickles. Enjoy!
Photography by Esther Horowitz
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