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Honey Mustard Crumbed Chicken

You can thank a Meatland regular customer for encouraging me to share today's super useful recipe. "I'm waiting for this week's newsletter to see what I'm cooking for Shabbat," she declared when she stopped by earlier. What a responsibility! Not wanting to disappoint her - or any other readers - I asked what type of recipe she'd most like to see. "New side-dishes and different ideas for chicken" came her immediate reply. Fortunately, I have a myriad of tried 'n tested chicken recipes up my sleeve, as I too love how easily this great value staple can be dressed up or down. These 'Honey 'n Mustard Crumbed Chicken Strips' tick all the boxes as they're kid-friendly, easy to prepare, lower in fat than fried chicken, and equally good served warm with side dishes, as they are served over salad greens with a honey 'n mustard dressing. Keep in touch and let me know what newsletter recipes you use's for good reason that we're known for quality AND service.

700 g chicken breasts, cut in strips 1 cup Panko Japanese bread crumbs 1 cup sesame pretzel crumbs (see method) 3 tablespoons canola oil 2 tablespoons Dijon mustard 2 tablespoons honey or silan 3 tablespoons water 2 tablespoons red or white wine vinegar Coarse black pepper Extra canola oil to grease pan 1: Process oil, mustard, honey, water, vinegar and pepper together and marinate chicken for a minimum of 1 hour. 2: Preheat oven to 180 C, line a baking tray with baking paper, and brush paper with a thin layer of canola oil. 3: Process sesame seed coated pretzels- can use plain but I like sesame - till coarsely ground then mix with the Panko crumbs and pour onto a flat plate. 4: Working with one piece at a time, remove chicken strips from marinade, and press into the crumb mixture to coat both sides completely. 5: Lightly press chicken strip onto the oiled tray, then turn over, so that the top surface and bottom are lightly coated with oil, and repeat with remaining strips. 6: Bake for 15 - 20 minutes - don't over-cook as breasts dry out quickly - and serve warm or at room temperature on a bed of greens to make a fabulous, reduced calorie chicken salad. COOK'S NOTES: I'd use chicken breasts here, or chicken fillets, but not schnitzel as it's too thin. You can cut into fillets or bites if preferred. Making the pretzel crumbs takes seconds - don't grind it too fine - and you can make extra and store it. It's also wonderful used to coat fried chicken schnitzel or you can use it to crumb fish or vegetables. There's no need for salt as pretzels are already salted. Panko crumbs are easily found and are lighter and crunchier than regular breadcrumbs. Recipe serves 4 to 6 and quantities can easily be increased.

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