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Quick & Easy Honey Mustard Chicken Strips

Want a recipe where you don’t need to measure anything? Try this! You can’t really screw it up if you put too much or too little… I made a batch of Homemade Honey Mustard dressing this week for a Waldorf Chicken Salad, and wanted to use it for a marinade. I had 6 skinless chicken breasts in the frig, so I decided to marinade them in the morning and have for dinner that night and leftovers the next day. They were tasty cold as well!

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Quick & Easy Honey Mustard Chicken Strips
Want a recipe where you don’t need to measure anything? Try this! You can’t really screw it up if you put too much or too little… I made a batch of Homemade Honey Mustard dressing this week for a Waldorf Chicken Salad, and wanted to use it for a marinade. I had 6 skinless chicken breasts in the frig, so I decided to marinade them in the morning and have for dinner that night and leftovers the next day. They were tasty cold as well!
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Instructions
  1. 1. Cut/slice desired amount of chicken breasts into strips and place in zip lock bag. If the chicken is really thick, I would butterfly it first. 2. Put Homemade Honey Dressing into ziplock bag until chicken is coated and place in frig to marinade. (I do this in the morning and cook for dinner.) 3. Preheat oven to 375 degrees and line a baking sheet with aluminum foil or parchment paper. 4. Pour breadcrumbs into the zip lock bag with marinated chicken or place into small shallow bowl and dip each marinated chicken breast in the crumbs and lightly shake off the excess. 5. Place the chicken breasts on prepared baking sheet and bake for about 15-17 minutes. 6. Turn the oven to broil, and continue baking for another 3-5 minutes until the chicken has evenly browned.
Recipe Notes
  • Although you can eyeball measurements, it’s about 1 Tbsp each of breadcrumbs and dressing per 2 skinless chicken breasts. But why dirty more kitchen utensils!
  • Use any kind of breadcrumbs such as brown rice crumbs or try some dried coconut flakes!
  • If you don’t have broil option on oven, just cook for 20 minutes and turn chicken over half way through (optional).
  • Before baking, you can give the chicken with a quick spray of olive oil. I recommend purchasing one of these oil Misto’s rather than PAM spray.  It will pay for itself after a few months – we love ours!
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Jaime Windrow No Comments

Sweet & Honey Worcestershire Marinade

I’ve pretty much been obsessed with Worcestershire since the moment I tried it. It pops up in so many of my marinades regardless of what protein I am cooking! I lived in London for about 15 years ago, and that’s when I fell in love with it. This fermented liquid mainly consists of barley malt vinegar & spirit vinegar (or distilled white vinegar), molasses, sugar, salt, anchovies, tamarind extract, onions, and garlic. You can even make your own!

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Sweet & Honey Worcestershire Marinade
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Jaime Windrow No Comments

Tangy & Spicy Worcestershire Marinade

I’ve pretty much been obsessed with Worcestershire since the moment I tried it. It pops up in so many of my marinades regardless of what protein I am cooking! I lived in London for about 15 years ago, and that’s when I fell in love with it. This fermented liquid mainly consists of barley malt vinegar & spirit vinegar (or distilled white vinegar), molasses, sugar, salt, anchovies, tamarind extract, onions, and garlic. You can even make your own!

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Tangy & Spicy Worcestershire Marinade
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Instructions
  1. Mix all ingredients into a small bowl and marinade if you time. Reserve 1/4th of the batch to add in the last few minutes of cooking.
Recipe Notes

This marinade is perfect for chicken, beef & tofu, and the flavor is at its best if you can marinade for a few hours in the refrigerator.

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