Lunch: Chicken Fingers with Tomato-Jalapeño Sauce Recipe | MyRecipes

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Chicken Fingers with Tomato-Jalapeño Sauce Recipe | MyRecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 pound chicken breast tenders, white membrane removed
2 cups buttermilk
2 tablespoons hot pepper sauce
2 tablespoons olive oil
3 garlic cloves, finely chopped
1 to 2 jalapeño chiles, minced
4 medium tomatoes, peeled and chopped
Salt
1/4 cup vegetable oil
1 pound small okra, trimmed
1 cup cornmeal, preferably stone ground
2 tablespoons unsalted butter or rendered bacon fat
Lemon wedges, for garnish

Instructions

Put the chicken tenders in a large bowl and cover with the buttermilk. Stir in the hot sauce. Set aside to marinate for 10 minutes to 1 hour.
In a nonreactive medium skillet, heat the olive oil over moderately low heat. Add the garlic and cook until softened, about 4 minutes. Add the jalapeños, increase the heat to moderately high and cook until the chiles wilt, about 2 minutes. Add the tomatoes and boil, stirring often, until the sauce thickens, about 5 minutes. Season with salt.
Heat a large cast-iron skillet over moderate heat for about 5 minutes. Add 1 tablespoon of the vegetable oil and increase the heat to moderately high. Add half of the okra and fry, shaking the pan, until the okra is bright green and just tender, about 4 minutes. Transfer the okra to a plate. Add another 1/2 tablespoon of oil to the pan and fry the remaining okra. Season with salt.
Put the cornmeal on a large, shallow plate. Remove the chicken from the buttermilk and shake lightly. Season the tenders with salt and dredge them in the cornmeal.
In the same cast-iron skillet, melt 1 tablespoon of the butter in 2 more tablespoons vegetable oil over moderately high heat. Add the chicken tenders to the skillet without crowding and fry until lightly browned and crisp, about 3 minutes per side. Adjust the heat if the oil gets too hot. Drain the chicken on paper towels and fry the rest, using the remaining 1/2 tablespoon vegetable oil and 1 tablespoon butter.
Meanwhile, reheat the tomato sauce. Spoon the sauce onto plates and arrange the chicken and okra beside it. Garnish with the lemon wedges or pass them separately.