sometimes i just get tired of grilled chicken. so for one of those nights, try these crunchy honey mustard sesame chicken strips. this recipe came from Rachael ray’s magazine and is a less than 30 minute meal. i used only half of her recipe suggestion and it was more than enough for two to three people.
the chicken browns first and then bakes to done in the oven on a sheet pan. i used boneless chicken breast and sliced the breast very thin.
to make the honey mustard sauce: in a bowl, mix 1/4 cup Dijon mustard, 1/4 cup honey, about one tablespoon chopped chives, and hot sauce to taste. i did not use the hot sauce this past week. reserve some of this sauce for dipping the chicken at the table.
with the rest of the sauce, add in one egg, or egg beaters. mix well. use this sauce to dip the chicken strips and then roll them in the crumb mixture.
crumb mixture: 1/4 cup chopped sliced almonds, 1/8 cup sesame seeds, and 1/2 cup panko crumbs. mix these ingredients together on a plate for rolling the dipped chicken planks.
when coated, brown in a small amount of canola oil. place on a baking sheet and cook to done in a 350 degree preheated oven. this step usually takes 15 minutes.
this recipe will coat two large chicken breasts that have been sliced thin. serve with dipping sauce that had been reserved.