Monday, March 31, 2014

Meal Monday: Best Chicken Strips EVER #recipe

This is yet another recipe I found using Ziplist and it was published by The Lemon Bowl.  I was a bit worried that my kids would detect the Dijon mustard but they ate them up and this has now entered our usual rotation.  It's super fast, easy, and really is delish.

Baked Chicken Fingers with Panko and Dijon

Ingredients:
1 1/2 pounds boneless chicken breast cut into strips
1/4 cup dijon mustard
2 cloves garlic, grated (I used jarred, minced garlic and that worked great)
2 cups panko bread crumbs
1 tsp salt
1/2 tsp pepper
1 Tbsp olive oil (maybe a little more)
1 Tbsp paprika

1. Preheat oven to 475* and lay a metal cooling rack on top of a baking sheet lined with foil (the foil is optional but makes cleanup easier).  Spray with non-stick spray.

2. In a small bowl, combine mustard and garlic.  Using a small brush, gently "paste" the chicken strips with the garlic mustard.
3.  In a shallow bowl or on a plate, use a fork to combine panko, salt, pepper, oil and paprika.  Add mustard coated chicken to crumbs one at a time and press evenly to coat all sides.
4.  Place panko coated chicken on metal rack lined baking sheet.  Bake for 12-15 minutes or until browned, turning once about halfway through cooking time.
5.  Serve with the dipping sauce of your choice.  I thought these were great with honey mustard.

We eat a lot of chicken breast at our house and I'm always trying to find quick, yummy ways to cook it.  What's your favorite way to serve chicken?