Wednesday, July 21, 2010
I have to say, this idea for honey mustard chicken strips was kind of born out of laziness and my desire for cleanliness at the dinner table. Have you ever watched a toddler dip chicken strips into sauce? Seriously messy. So, I thought, why don't I marinate the chicken strips before I bake them in honey mustard, and eliminate the need for dunking? It was either going to be an epic failure, or a true success.
Mark this one in the success column.
I'm sure I'm not the first mom to think of this, but boy, was I pleased with myself over how well these came out. I baked them, so they're less fatty and fried than the ones you'll find in a restaurant, but they still have a good crunch to them, thanks to the breadcrumbs and panko, which are a winning combination for baked chicken strips of any kind, in my book. Not only that, but my husband and I enjoyed these just as much as my son did.
Add these to your menu next week. Trust me, you will thank me.