So, you’ve heard of dipping chicken nuggets, or strips, or fingers, or whatever you want to call them, in honey mustard, right?
But, have you ever thought about using honey mustard in your breading?
Well, neither had I. Until last night.
And, to be honest, I didn’t really “hear” about it, I just thought about it.
As in, “Hmmmm, I wonder what I’m going to do with this raw chicken. I guess I could bread it and bake it, but I don’t have any eggs to use to get the breadcrumbs to stick on. Oh, hey, I’ve go that honey mustard salad dressing in the pantry, I wonder if that will work.” And ‘lo and behold, a new dish (at least for me) was born. And a good and tasty one at that.
Honey Mustard Chicken Strips
Preheat your oven to 350F
Begin with a good quality honey mustard salad dressing. I used Newman’s Own Light Honey Mustard. It’s important that it taste good, since it’s really the only seasoning your chicken is going to get.
Take three good sized chicken breasts, and trim them of any fat, connective tissue and weird bits (you know what bits I’m talking about). Cut them into 1-inch strips.
Toss them around in the honey mustard dressing – I used about 1/4 cup for all of the chicken.
Next, toss them around in some bread crumbs. I made these from some leftover white sandwich bread
I’d made a few days ago – just whirred the bread up in my food processor, and voila! breadcrumbs!
Lay them out, evenly spaced, on a foil-lined baking sheet that’s been sprayed or brushed with oil. I ended up with about 16 or 17 strips, which fit nicely on a half-sheet pan.
Place them in your preheated oven and bake for 20-25 minutes, or until chicken is cooked through. For the last 3-5 minutes, turn the broiler on and let them get good and brown and crispy.
They taste great just the way they are, but if you have folks in your family who like to dip, you can serve them with some extra honey mustard on the side (my husband and son are both big dippers).