Thursday, April 15, 2010

Chicken Fingers

More fun and easy food. This is not exactly chicken fingers, more like the best baked chicken you have ever tasted. I cut the boneless and skinless breasts in to long narrow pieces, just because. This recipe is actually one my mother in law gave me. She does not cut up the chicken, hers is the "grown up" version. Either way, it is so good.
Mustard Chicken
8 T unsalted butter; 2 T veg oil; 6 T dijon; 3 T minced shallots; 2 T fresh thyme or 1 t dry; 1 t pepper; 1 t crushed red pepper flakes; 8 boneless and skinless chicken breasts and 4 c fresh bread crumbs.
1. In bowl number one add 6 T butter oil, dijon, shallots, thyme and s&p. 2. In bowl number two add your bread crumbs. 3. Mix ingredients in bowl number one and dip your chicken pieces in it first and then dip in bowl number two which is full of bread crumbs. 3. Place chicken pieces in shallow pan and bake at 425 for 10-20, depending on the thickness of the chicken.
You can double and freeze half or even better is to make wraps with any leftovers for lunches the next day, always a help first thing in the morning!

1 comment:

  1. making these chicken fingers tonight
    you are a rock star