Since I posted the mustard stockpile double agent this week, I figured I should post the chicken tender recipe I eluded to in that post. I mean, I don’t want to leave you all wondering about it. That would be cruel and mean and wicked. I’m only wicked 1 week out of the month, and lucky for you all, this isn’t that week. So, here’s my easy recipe.
4 chicken breasts, cut into strips(or nuggets!)
1 cup mustard(spicy, yellow or Dijon…whatever you like)
3 tablespoons honey
3 cups bread crumbs(I used crushed rice cereal above), seasoned with salt and pepper
cooking oil spray
Place the strips in a medium tupperware bowl. Put the mustard and honey in a small bowl and mix together. Place the mustard mixture over the chicken and toss until all of the strips are covered. Cover and place in fridge overnight or as long as you can(a couple of hours if possible). Take out of the fridge and allow to come to room temperature, about 20 minutes. While you wait, preheat the oven to 350 degrees, place the bread crumbs(or cereal) in a large bowl and season with kosher salt and pepper. Place a few of the strips in the bowl at a time, and completely cover with the crumbs. Place the strips on a cookie sheet and spray each one with the cooking oil spray. Cook for 20 to 30 minutes or until golden brown.
Great meal to double because it freezes well once cooked. Just let the extras cool down, flash freeze them and place in a freezer bag. Serves 4 to 6