Honey Mustard Chicken Bites Serves 8
“Oven fried” tender cutlets of chicken breast/thigh meat that were dredged in honey mustard then finished with a crispy garlic parmesan crumb coating. These chicken tenders need no sauce-on-the-side, but are great with ranch dressing or bourbon BBQ sauce for those who insist upon having it.
Cutting chicken breasts and thighs into two-bite sized pieces takes no time at all, the dredging is quick and easy and when finished by a healthy method of “oven frying”, this entree is ready in a snap. This is about as easy as it gets to put a quick meal together that pleases all the eaters at your table. Easy to execute, fast from fridge to table, not only is this chicken dinner palate pleasing but is an ideal recipe for presenting fabulously appetizing food with instant eye appeal for a crowd. The recipe is easily halved, doubled, tripled, etc or as much as your oven will hold.
- 4 chicken breasts, each cut into 2″ chunks or strips (for tenders)
- 4 chicken thighs, each cut into 2″ chunks
- 1/2 c Best Food’s (or Hellman’s) Mayonnaise
1/4 c. dijon mustard
- 1/4 c. organic honey (orange, preferably)
- salt and fresh finely ground black pepper
- 1 tsp. finely ground Herb’s d’Provence
- 2 tsp. corn starch
- 1-1/2 c. garlic croutons, ground into fine crumbs
- 1 c. grated parmesan
- Canola cooking spray
- Preheat oven to 375°F
- Line a shallow baking sheet with parchment or foil, top with a wire rack sprayed with Canola cooking spray
- While chicken is at it’s coldest, straight from the fridge, pat each piece dry and cut into 2″ cubes
- Stir mayonnaise, mustard and honey together until it is a smooth sauce.
- Brush each piece of chicken on all sides with a light coating of mayonnaise sauce.
- Stir seasonings, herbs, crumbs, cornstarch and parmesan together until well combined, then dredge coated chicken pieces, taking care to coat all sides.
- Place coated chicken in a single layer on wire rack, pieces not touching each other.
- Spray chicken lightly with cooking spray
- Bake in 375°F oven for 18 – 22 minutes until golden brown and crispy
Served as a snack it is a Blue Ribbon winner! As a quick dinner with french fries and cole slaw or as a full dinner entree with parsley potatoes, haricot vert and *creme brûlée for a finish, this is a hurry-up meal that eats like it took all day to prepare.
Added to a salad for the protein requirement for a balanced dinner, yum!
Wine Suggestions: Chenin Blanc, Blanc du Blanc, Fume Blanc (√), Not too oaky Chardonnay
*See Quick Creme Brûlée / Desserts
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