Crispy Honey-Mustard Chicken Tenders

This is an exceptionally easy and flavorful meal for you chicken lovers out there. So easy in fact, you could have a complete meal on the table in 30 minutes!

4 large boneless, skinless chicken breasts, cut into strips

Oil for frying (I use EVOO)

1 cup Panko

1/4 cup sesame seeds

*Optional: 1/2 cup almonds, finely chopped

1/2 cup Dijon mustard

1/2 cup honey

1 tbsp. dried chives, or 3 tbsp. fresh, finely chopped

1 tbsp. hot sauce

2 eggs

Salt & Pepper

1. Heat oven to 275* to keep cooked tenders warm and crispy. Place baking sheet in oven to preheat.

2. In bowl combine mustard, honey, and hot sauce. Remove and reserve about 1/3 for later. Beat the eggs into the 2/3 sauce mixture, then coat the chicken tenders. Salt & pepper to season.

3. Combine Panko, sesame seeds, and *ground nuts.

4. In large skillet, heat a layer of oil over medium-high heat. Coat the tenders in the Panko mixture and fry, turning, in 2 batches until deep golden. Transfer to the hot baking sheet in the oven.

5. Serve the tenders with a drizzle of the reserved honey-mustard sauce, or divide sauce into small bowls for individual dipping.

You could serve just about any sides with this quick, easy meal. Since the hubby is out of town again I decided to make it appealing for the boys by making Trader Joe’s organic macaroni shells and white cheddar cheese, and lima beans steamed in chicken broth. *Have your sides already on the stove, cooking, before you begin frying the chicken and you will have no problem getting this meal on the table in about 30 minutes

 

Crispy Cheddar Chicken

This one is a winner already and I’ve only made it twice so far! I will post the original recipe and then follow-up with my changes and add-ons

4 large Chicken breasts, boneless and skinless

2 sleeves Ritz crackers

1/4 tsp. salt

1/8 tsp. pepper

1/2 Cup milk

3 cup cheddar cheese, grated

1 tsp. dried parsley

FOR SAUCE:

1 (14 oz) can cream of chicken soup

2 Tbsp. sour cream

2 Tbsp. butter

DIRECTIONS:

1. Cut each chicken breast into 2 or 3 large chunks

2. In small food processor grind up Ritz crackers.

3. Pour the milk, cheese, and cracker crumbs into 3 separate small pans. Toss the 1/4 tsp. salt and 1/8 tsp.pepper into the cracker crumbs and stir the mixture around to combine.

4.Dip each piece of chicken into the milk, then the cheese, and finally the cracker crumbs.

5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan in a single layer, and sprinkle the dried parsley over the chicken.

7. Cover the pan with foil and bake at 400* for 35 minutes. Remove the foil and bake another 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. In a small saucepan, combine soup, butter, and sour cream until blended well and heated through. Serve over chicken.

TIME: 15 minutes prep + 45 minutes baking

YIELD: 5-7 Servings

WHAT I DID:

The first time I prepared this dish I followed the directions to a T (I know, shocking) and it turned out really well. The whole family enjoyed it and ate every bite. I was surprised that a sauce made from sour cream, cream of chicken soup, and butter could taste so good. I chose to ignore the fat content. This time I changed things up just slightly because I wanted to see if I could improve it- and I have to say, why yes, yes I did

1. First off, I realized that 2 sleeves of Ritz crackers was too much and wasteful so this time I easily got by with only 1 sleeve.

2. I used what shredded cheddar I had but I also used a mexican parmesan (It’s similar to feta in texture but way more crumbly and fine – like a wet italian parmesan) Any cheese of strong flavor would do the trick here.

3. Instead of regular milk I used buttermilk. I love the way it coats and breading always seem to stick better when I use it. (BTW did you know that meat gets super tender and fall-off-the-bone fabulous when marinated in buttermilk? Marinate a pork chop (I know, can’t believe I’m advocating pork…) for 3 days and then pan saute it in butter and cream and watch it fall off the bone. Wow! Works for chicken, too, of course.)

4. In the sauce I added 1/8 cup of the mexican parmesan.

4. Parsley goes into the cheese sauce as well. Very yummy.

So, that’s it. I served this with a brown and wild rice mixture, roasted brussles sprouts for me and the hubby, and green beans for the boys. It’s a can’t miss meal that you’re whole family will enjoy!