Saleena: mustard

Almond Panko & Sesame Crusted Chicken with Honey Mustard Dipping Sauce

I love love love this recipe. And so does everyone else I've made it for. The chicken is juicy with a crunchy crust that everyone loves. The dipping sauce is delicious and I end up saving whats left of it to put on other things.

Ingredients:
1/2 cup yellow or dijon mustard
1/2 cup honey
About 3 tablespoons finely chopped fresh chives
1 tablespoon hot sauce
2 eggs
1 1/2 pounds chicken breast tenders
Salt and pepper
1/2 cup slivered, sliced or blanched whole almonds
1 cup panko or plain breadcrumbs
1/4 cup sesame seeds
Vegetable oil, for frying

Directions:

In a bowl, combine the mustard, honey, chives and hot sauce.

Separate out half of the sauce and reserve. Beat the eggs into the remaining sauce.

Using a food processor, grind the nuts.

Combine with the panko and sesame seeds.

In a large skillet, heat a layer of oil over medium-high heat. Coat the chicken tenders with the egg sauce and then the nut-breadcrumb mixture and fry, turning, until deep golden.

Serve with the honey mustard sauce, which is so delicious.

This dish is one of my favorites to make because it is very simple and the flavor is great.

I promise, you won't be disappointed :]

<3 Saleena

Honey Roasted Peanut & Pretzel Crusted Chicken

If you are looking to cook something easy and fun, or maybe making dinner for kids, this is sure to be a hit. This chicken is so crunchy and has a great flavor. Plus, I am going to add one of my favorite recipes for honey mustard dipping sauce...it's real good.

Ingredients:

For chicken:

1/2 bag salted pretzels, any shape

1/2 cup honey-roasted peanuts, coarsely chopped

3 sprigs fresh thyme or 1 tsp dried thyme

Salt and pepper

2 eggs

2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips

1/4 cup extra virgin olive oil (EVOO)

Honey mustard or barbecue sauce, for drizzling

For Honey Mustard Sauce:

1/4 C Honey

1/4 C Dijon mustard

1/2 Tbsp Hot sauce

2 Tbsp Chives

For the Veggies:

1 Zucchini, sliced

1 Squash, sliced

Salt & pepper

2 Tsp Olive oil

Italian seasoning

Directions:

To make the sauce, add honey, mustard, hot sauce, and chives in a bowl and stir to combine. Place in refrigerator until ready to serve.

Place the pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add the thyme, season with salt and pepper and mix to combine.

Pre-heat a large skillet with EVOO, enough to go a quarter-inch up the sides of the skillet, over medium-high heat. While your oil is heating up for your chicken, add oil to a small skillet and once it is hot add your veggies. Season with salt, pepper, and Italian seasoning. Cook until tender.

Crack and beat the eggs in a second shallow dish with a splash of water.

Coat the chicken in the ground pretzels and peanuts, then the eggs, then the pretzels again. (Double dippin' :])

Add the coated chicken pieces to the hot EVOO. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until the cutlets' juices run clear and the breading is evenly browned.