Ingredients (serves 4)
1 lb chicken tenderloins
2 rice cakes (ground in the food processor)
2 pieces whole wheat toast (ground in the food processor)
1/4 c flour
1/2 c olive oil
2 Tbsp butter
3 sweet potatoes (skins peeled off and flesh shaved into large ribbons)
1 Tbsp sugar
1/2 c peanut butter
1 tsp sesame oil
1/4 c chicken stock
1 tsp soy sauce
Juice of 1 lime
Salt and pepper
Begin by heating your oven to 350. In two large, oven-friendly sauté pans, evenly disperse the ribbons of sweet potato. Drizzle them in olive oil and sprinkle with a little bit of salt and sugar. Put them in the oven and allow them to cook for 20 minutes while you bread the chicken.
To bread the chicken, crack the egg in a bowl and whisk it together with a quarter-cup water. Mix the course ground bread crumbs and rice crumbs together, and season to your liking with salt and black pepper. Each piece of chicken will be breaded by first dusting the chicken with the all-purpose flour.
After shaking off any excess flour, dip the chicken in the egg wash and let any excess drip off. Coat generously with the rice and bread crumb mixture.
Once you have breaded all the chicken, take a look at the sweet potatoes. At this point, the potatoes in the pan can be molded into a disc shape using a rubber spatula. Once you have done this, sprinkle with another dusting of sugar and return to the oven for another 20 minutes.
Meanwhile, spread the chicken strips out evenly on a sheet tray, drizzle with the remaining olive oil, and put them in the oven to bake for 20 minutes with the potatoes.
While this is happening, you can make your peanut sauce by combining the chicken stock, peanut butter, soy sauce, and sesame oil in a small sauce pot and heat it gently over a low flame.
When the chicken and potatoes are done, remove them from the oven. Cut the potato cake into four to serve.
Plate the chicken, potato, and arugula. Squeeze the lime juice into your peanut sauce at the last minute. Drizzle the peanut sauce over the chicken and arugula. Enjoy.