1 tsp. dry mustard
1 Tbsp. onion, minced
1 lb. chicken breasts, skinless, boneless, poached (see directions for poaching below!) and cut-crosswise into 1/2" strips
1/2 c. seasoned bread crumbs
1/4 c. sesame seeds
2 Tbsp. honey
1 Tbsp. Dijon mustard
In a medium bowl, combine 1/2 cup of the mayonnaise, dry mustard, and onion; mix to blend well. Add chicken and toss to coat.
In a shallow bowl, toss bread crumbs and sesame seeds to mix. Roll chicken strips in bread crumbs to coat. Place in a single layer on a baking sheet and bake at 425 degrees for 10 minutes, or until lightly brown and crisp.
Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon mustard. Serve as a dipping sauce with the chicken strips. (For a meal or appetizer.)
POACHING CHICKEN:
Put chicken into a pot and cover with water an inch past the chicken. Bring to a boil and then partly cover with lid for 10 minutes. Then turn the stove off and let meat sit in water for 15 minutes. (Poaching chicken is also a good way to make chicken for dieters! It is juicy, and you can also add spices to the water before you pour it over the chicken.)
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