Kickin’ Like Van Damme Chicken Fingers with Parsnip Puree – CrossFit Series

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These things are the bomb! I’m not tooting my own horn, I’m simply passing along a message from my taste buds ;). I’ve whipped these up on several occasions and chances are that you have the ingredients to make them in your fridge right now.

I developed a similar recipe last year that I shared in picture format, but since the fingers are so fabulous, I decided to throw them down on tape, pair them with parsnips, and share them on CrossFit.com.

In our home, we are challenged by “The Jo!” and “The Bro’s!” eating habits. “The Jo!” claims to be a vegetarian, but eats turkey rolls, chicken nuggets and tons of string cheese. Unlike his brother, he’ll eat smoothies and bananas and he is a freak for all types of berries. “The Bro!” is becoming a meat lover recently trying salmon, lamb, ribs, steak, etc… However, he won’t touch a banana or a smoothie. It’s the craziest thing with no explanations, but it’s what we deal with. The reason I tell you this is that both of the dudes eat these chicken fingers. When making the chicken fingers for the kids, we leave the jalapenos out.

Give these a try. Their super simple and their taste is top notch. Partner them with parsnips and you have a balanced meal fit for a king!

Make it a great weekend, welcome spring with open arms, soak up some sun and…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Kickin’ Like Van Damme Chicken Fingers with Parsnip Puree

Ingredient List:

  • 2 large boneless, skinless chicken breasts
  • 2 red bell peppers
  • 12 slices of bacon
  • 1 jalapeño, cut into 36 slices
  • 3 tbsp. Massie Mayo
  • Cilantro, to garnish
  • Olive oil, as needed
  • Kosher salt, to taste
  • Black pepper, to taste
  • 5 parsnips, peeled and chopped into uniform 2-in. chunks

Preparation Instructions for the Chicken Fingers:

  1. Cut bell peppers and chicken breasts into 12 finger-sized slices.
  2. Season the chicken with kosher salt and pepper on both sides, and place one piece of chicken inside each piece of bell pepper.
  3. Place 3 slices of jalapeño on each piece of chicken.
  4. Wrap each bell-pepper slice with a piece of bacon and perform the “double tuck” technique, where both ends of the bacon are tucked to ensure it doesn’t unravel when cooking.
  5. Heat a 14-in. skillet over medium-high heat and add a teaspoon of olive oil. When the pan is hot, add the chicken fingers, seam-side down.
  6. Cook, turning regularly, until the chicken fingers are caramelized on all sides and reach an internal temperature of 165 F. Cut the heat and remove the fingers from the pan.
  7. Make a bed of parsnip puree (see below) on a plate, top with 2-3 chicken fingers, drizzle with Massie Mayo and garnish with cilantro. (For added flavor, fold some chipotle puree into your Massie Mayo).

Preparation Instructions for the Parsnip Puree:

  1. Place parsnips in a pot and cover with cold water to 2 in. above the top parsnip.
  2. Bring to a simmer and cook until fork tender.
  3. Strain parsnips and transfer them to a food processor or mash them with a whisk. If using a food processor, puree until smooth, adding enough water to the bowl to get them to puree completely.
  4. Transfer to a plate or food-storage container and top with chicken fingers. Enjoy!

This is a great meal to prepare and freeze. if you’re freezing it, leave the mayo off until after you’ve thawed and reheated the dish. Pre-made meals will store in the fridge for up to 5 days or in the freezer for up 6 months.

“Keep It Paleo!”

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