In a small bowl, whisk togethermustard and honey. Dip chicken strips one by one in eggs, then in bread crumb mixture, pressing lightly to make sure crumbs adhere
Each guest can build their own sandwich by spreading on that sweet and tangy honey mustard sauce then stacking it high with grilled chicken, melted provolone, bacon, and tomato slices
IngredientsFor theChicken and Mustard Sauce. Even though the recipe lists whole grain dijon (which is easy to find) I actually used Zydeco mustard (a Findlay market specialty) instead of whole grain dijon because it’s my favorite type
Dip chicken strips into egg mixture, then into bread crumb mixture to coat all over. In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt
I am sure, I will use these ingredients together in many other dishes, the first on my mind – lamb and pork frikadelles in mustard, smoked paprika and thyme sauce with sour cream
Top chicken with saved marinade for basting then top with mushrooms, bacon and then cheese. Prepare marinade in small bowl and then cover chicken and refrigerate for 2 hours. In saute pan heat oil and then add breasts to sear on both sides cooking about 4 to 5 mnutes on each side. 1/2 cup Grey Poupon Dijon Mustard. 4 boneless skinless chicken breasts
Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Arrange chicken amongst vegies. Spray chicken with oil and cook for 2 minutes each side to brown. Roast vegetables in the preheated oven for 40 minutes, turning once. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Slice chicken into 4 pieces and serve with roasted vegetables. 560 g skinless chicken breasts (4 x 140g breasts). 1 tablespoon mustard (grain). 1 tablespoon mustard (Dijon)
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