Katie Lee’s Summer Dinner Date Recipes (Access Hollywood Live)

Can’t afford to take an exotic summer vacation this year? Not to worry!

Best-selling author and celebrity chef Katie Lee stopped by Access Hollywood Live to show us how to make an easy, affordable meal that will transport you to your own tropical paradise on your next dinner date night!

MACADAMIA NUT-CRUSTED CHICKEN WITH PINEAPPLE SALSA:

The macadamia-nut crust adds a nice crunch, and the pineapple salsa has just the right balance of spicy and sweet flavors.

For chicken:

1/2 cup all-purpose flour

1 egg, lightly beaten

1 cup crushed macadamia nuts

2 chicken breasts (about 3 to 4 ounces each)

For salsa:

1 cup finely chopped fresh pineapple

1 tablespoon minced red onion

1/2 jalapeño, seeds removed, minced

1/4 cup minced cilantro

Salt and pepper

Preheat oven to 400 degrees. Put flour, egg, and nuts in three separate shallow dishes. Dredge each chicken breast first in flour, then egg, then nuts. Place on oiled baking sheet. Bake 12 to 14 minutes, until golden brown.

While chicken is baking, make the salsa. Combine pineapple, onion, jalapeño, and cilantro. Season with salt and pepper. Serve with chicken.

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SPEEDY SESAME SNOW PEAS:

1 cup snow peas

1 teaspoon unsalted butter

1/2 teaspoon sesame seeds

Salt and pepper

Rinse snow peas but don’t dry. Place in a microwavable bowl, and microwave on high for 45 seconds. Stir in butter, sesame seeds, and salt and pepper.

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CLIANTRO-LIME RICE:

Add 1 tablespoon lime juice to the water when preparing 1/2 cup long-grain white rice (use package directions), then when done, stir in 2 tablespoons chopped cilantro.

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BANANA BREAD COCONUT SUNDAES:

2 slices store-bought banana bread

2 scoops vanilla ice cream

2 tablespoons hot fudge

2 tablespoons toasted coconut

Place each slice of banana bread in an individual serving bowl. Top with a scoop of vanilla ice cream and drizzle with hot fudge. Garnish with toasted coconut.

For more, visit KatieLeeHome.com.
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