I couldn’t decide if I wanted to separate these two delicious dishes into two posts.  But decided while they taste pretty amazing on their own, together, they taste kind of magical. I know, I said it, super cheesy but true, magical!

Once you’ve tried these you will think very differently towards store bought or restaurant chicken fingers.  And once you’ve tasted the green goodness that is salsa verde, you will always have watercress on your grocery list and will probably make this on a weekly basis. I feel like it could pair very well with white fish..

This is my first time cooking with watercress. I can’t believe I never noticed it next to the cilantro and parsley before. For something that looks like a simple garnish, it’s surprisingly good for you. It’s a hard working little vegetable, it breaks up kidney or bladder stones, purifies the blood and stimulates thyroid. Also contains calcium, vitamin C and beta-carotene.

I usually pick the parsley off my dish if its a garnish, but I think I should start eating it. Another busy vegetable, this one has vitamin c, iron, and sodium.  Can you believe it’s a breath freshener, cleanses the blood and also clears kidney stones. Wow!

(Adapted from What Katie Ate)

Salsa Verde
Handful of fresh parsley leaves
Small handful of fresh basil leaves
Handful of Watercress
1 tbsp capers
1 Green Pepper, seeded and chopped
1 Jalapeno, chopped. Remove membrane and seeds if you do not want it very spicy
Zest & Juice of 1 Small Lime
1 tsp Dijon Mustard
1 tbsp Balsamic Vinegar
1/3 Cup Olive Oil
1/4 Cup Pine Nuts

In a blender or food processor, combine all ingredients and pulse. After a few minutes, scrape down sides and taste for seasoning. Blend for another minute or two until smooth, or until desired consistency.

Transfer salsa to another bowl and set aside.

Cajun Parmesan Chicken Strips
3 Chicken Breasts
1 Cup buttermilk
2 Eggs

5 Slices of Ancient Grains Bread
1/2 cup Parmesan Cheese
Zest of 1 Lemon
1-2 tbsp Cajun Seasoning
Pepper

Pulse slices of bread in a food processor or blender into a fine grain. Add lemon, parmesan cheese and cajun spice.  Add freshly ground pepper. Pulse a few more time to combine.

In a small bowl, whisk together buttermilk and eggs.  If you do not have buttermilk, you can add 1 tbsp of lemon to 1 cup of milk as an alternative.

Slice chicken breasts into strips, say 2cm x 10 cm or so. Place chicken strips in egg mixture and coat well.  Roll chicken strips in bread mixture until completely coated. Place on baking sheet lined with parchment paper.

Bake in oven at 360F for 20-30 minutes or until chicken is completely cooked and coating is golden and crunchy.

Serve warm with salsa verde.