Honey Pecan Chicken Strips
*sheesh* If anyone reads this blog for the first time, they'll think all we do is eat. I promise to do a post of substance soon. Serving this tonight with a green bean/new potato salad (next recipe) and sliced Roma tomatoes. Canteloupe for a light dessert.
Credit: Cook with Tom, shown with a panko mixture
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
2 pounds chicken breast strips
3/4 cup Dijon mustard, divided
3/4 cup honey, divided
2 garlic cloves, minced
2 cups finely chopped pecans
1/2 teaspoon curry powder
Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish or zip-top plastic freezer bag. Stir together 1/4 cup mustard, 1/4 cup honey, and garlic; pour over chicken. Cover and chill 2 hours.
Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan. Bake at 375° for 20 minutes or until chicken is done.
Stir together remaining 1/2 cup mustard, remaining 1/2 cup honey, and curry powder; serve sauce with chicken strips.
Credit: Cook with Tom, shown with a panko mixture
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
2 pounds chicken breast strips
3/4 cup Dijon mustard, divided
3/4 cup honey, divided
2 garlic cloves, minced
2 cups finely chopped pecans
1/2 teaspoon curry powder
Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish or zip-top plastic freezer bag. Stir together 1/4 cup mustard, 1/4 cup honey, and garlic; pour over chicken. Cover and chill 2 hours.
Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan. Bake at 375° for 20 minutes or until chicken is done.
Stir together remaining 1/2 cup mustard, remaining 1/2 cup honey, and curry powder; serve sauce with chicken strips.