When brainstorming for ideas for Chol Homed dinner, I wanted to do something easy, special, and not fried. I decided to go with a chicken board, because your guest can make it into a sandwich, and if they want a healthier option they can use the chicken and make a salad. Here is how I put together the perfect board, with my baked chicken options.

Let’s talk chicken:
No one wants to be standing over the frying pan all Chol Homed. I feel like after all those Yom Tov meals, we all want something fresh and yummy. That is why I created these 2 easy chicken recipes that can be prepared in the morning and placed in the oven right before dinner. You can even prepare in advance and freeze the cutlets. Just allow it to come to room temperature before baking. (See recipes at the bottom of this article.)

Let’s talk bread:
I used whatever my local grocery store had in stock. You can always use frozen baguettes — they are delicious. If you like wraps, use the 6-inch inch ones; they present nicer. You can even use leftover challah rolls. Keep it simple!

Let’s talk sauce:
Below, I share a recipe for a new sour cream dipping sauce I created that is delicious. You can also use Tuscanini ketchup, and to change it up mix it with some mayonnaise and sriracha to create a yummy sauce. BBQ sauce is also a great option. I have lots of homemade recipes, but for an easy shortcut just buy from your local supermarket; you’ll be surprised how many flavor options there are.

Let’s talk vegetables:
In my opinion, Israeli pickles, onions, and tomatoes are essential to any good chicken sandwich. I also like to put lettuce or arugula on the board so people can use it for a salad, and as a bed for the chicken. Hot peppers, fried onions, and sautéed eggplant are also great options.

Let’s talk fill-ins:
I took frozen tater tots and sprinkled them with zaatar before baking them for a little something extra. You can also use frozen French fries or breaded broccoli. I like the idea of having another component, but you can totally skip it.

When creating your board, use your own vision. Use components and sauces that your family likes. And if you want to premake the sandwiches, you can create a board like that also. Enjoy yourself, and more than anything, enjoy the time spent with your family and loved ones.

RECIPES:

Baked “Grill Like” Baby Chicken Recipe

When I saw vegan yogurt on the shelf of my local grocery store, I was so excited. It is the most perfect condiment for chicken. It not only helps tenderize the cutlets, but also gives it so much flavor.

Ingredients:
4lb dark chicken cutlets (baby chicken)

2 5-oz containers (dairy free) coconut yogurt
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Kosher salt
1 teaspoon black pepper
2 teaspoons turmeric
1 teaspoon ground coriander
2 teaspoons garlic powder
1 teaspoon chili powder

Directions:
1. In a freezer-size Ziploc bag, add all the ingredients and shake well. Place in fridge for 2 hours.
2. Remove from marinade and place on a baking sheet. Broil on low for 10 minutes, then flip the chicken and broil for an additional 7 minutes. Enjoy hot and fresh!

Vegan Sour Cream Dip Recipe

This recipe is a play on the classic and delicious ranch dressing. It’s great as a dipping sauce for chicken, as well as vegetables etc.

Ingredients:
1 12-oz container vegan sour cream
2 teaspoons garlic powder
1 teaspoon black pepper
2 teaspoons dried parsley
2 teaspoons dried dill
2 tablespoons lemon or lime juice

Directions:
1. In a 2-lb container, mix all the ingredients together. Store in fridge for 3 days.

BBQ Baked Schnitzel Recipe 

I can go on and on about this recipe, but for your sake I’ll leave it short. The best dinner idea ever! 

Ingredients:

4 lb thinly sliced chicken cutlets

Flour Mixture:
1 cup flour
1 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder

Egg Mixture:
3 large eggs, whisked
1/2 cup BBQ sauce
2 teaspoons Lawry’s seasoning salt

Crumb Mixture:
2 cups bread crumbs – I used Pereg’s Viennese style crumbs
2 teaspoons Kosher salt
1 tablespoon spices of your choice

Directions:
1. Prepare each mixture in separate bowls, and mix well.
2. Bread the cutlets by first placing in the flour, eggs, then crumb mixture. Place on a baking sheet and continue with the rest of the chicken.

When ready to bake:
1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Place the breaded chicken on prepared baking sheet, and spray well with cooking spray.
3. Bake in preheated oven for 13 minutes, then flip the chicken and bake for another 10 minutes. Serve immediately.

A Gut Moed.
Menachem