Thursday, December 3, 2009

Honey Mustard Chicken Nuggets

I really have no idea where I got this recipe, but it was an instant favorite and my mom always put me in charge of making it. At the time my cousin lived with us, and her and my brother would gobble this up. I'd make it in 2 lb. batches!

It's been years since I made it, too. But when Alisa asked for holiday recommendations in the categories of: kid-friendly, vegan, dips, and a token German recipe I had to think for a minute and this was jogged from deep within my memory! I already had chicken breasts thawed, so Johnny made it for us that night-- I couldn't wait to relive it!

The original recipe was one of those that had unnecessary details and steps. After many times making it, it evolved into this simple, 3 ingredient, no-fuss dish.


1 lb. chicken breasts
equal parts honey and mustard of your choice
bread crumbs of your choice

Set oven to 400° and spray a baking pan. Cut chicken into thin strips, or small squares, whichever is your preference.

Mix together the honey and mustard, I usually do about 1/4 cup of each and stir until well combined.

Coat the chicken pieces in the honey mustard mixture, then in the bread crumbs (we used panko because it's whey-free) and place on the pan.

Bake for about 10 minutes, flip, and bake another 5-10 minutes, depending on how thick the chicken pieces are.


Viola! Tender, juicy, moist chicken that is full of flavor and doesn't even need dip because it's already on it! (This also helps in the messy kid department!) However, if you're like me and can never get enough dip, you can always whip up a separate batch of the honey mustard mixture that was not used to coat the raw chicken in!

Served alongside (first time ingredient alert) polenta, which I picked up in a small, awesome grocery in DC (yes, I souvenior shopped at a grocery store, are you surprised?) and steamed broccoli.

To reheat, simply warm the tenders in a toaster oven until heated through and the coating is crispy.

9 comments:

Nowheymama said...

Yummy!

Anonymous said...

I loved when you made this dish!!!
I believe it was from a school cooking class? You also made dinner one day a week that had soup as one of the ingredients. A new recipe came on line each week. One of my favs was chicken burritos. You also shopped for all the ingredients. Training early I guess:)Love, Mommy

biz319 said...

So simple! I should try your version next time.

Did you like the polenta?? They sell it at Trader Joe's - I like the dip the slices in egg whites, then into a mixture of panko and parmesan cheese and then Pam fry it.

Now I need polenta!

Christina said...

It might have been from that cooking class! The soup recipes were from Tasty Tuesday, but I can't make those anymore b/c most of Campbell's soups have whey in them.

Biz I like the polenta- this was the plain one. I just baked it and it was slightly crunchy on the outside. I also got another one that is basil garlic!

Allie (Live Laugh Eat) said...

I always see Hungry Girl using cereal crumbs for breading....namely Fiber One :)

I wonder if they would taste as good as bread crumbs!

burpandslurp said...

Haha, I souvenior-shop in groceries too! That's the best part abt traveling.

Oooh...chickn nuggets..I haven't had these in ages, and yours look so awesomely crunchy!

dlpiano said...

yah, Tasty Tuesday! You put all the recipes in a red binder. They were simple, cheap and delicious. Too bad Cambells couldn't redo their ingredients or have a new line with out whey for all to enjoy!

Maggie said...

Mmm. .. so simple, and exactly what I'm craving.

The Diva on a Diet said...

Our mutual friend Laura sent me over here to meet you ... and I'm glad she did! These honey mustard nuggets look awesome! I'm a sucker for anything honey mustard and I love chicken nuggets. Yum!