Jaime Windrow No Comments

Nutty & Fruity Chicken (you can’t live without)

As promised, here is the chicken recipe I served recently with the cilantro lime chickpea dish. The apricot flavor becomes very subtle, so if this isn’t your favorite fruit, still give it a try!

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 Nutty & Fruity Chicken (you can't live without)
As promised, here is the chicken recipe I served recently with the cilantro lime chickpea dish. The apricot flavor becomes very subtle, so if this isn’t your favorite fruit, still give it a try!
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Course Main Dish, Proteins
Servings
Ingredients
Course Main Dish, Proteins
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut chicken breast into small pieces about 1½ inches wide and 2-3 inches long.
  3. Lightly salt and pepper chicken and place on cookie/baking sheet on middle rack in oven. Bake for 12 minutes.
  4. While chicken is baking, combine jam/jelly, soy sauce, Dijon mustard and salt/pepper to taste in a saucepan. Heat over medium heat until mixed well and melted.
  5. Take chicken out of oven and pour apricot mixture over pieces. Bake until cooked, about another 10 minutes.
  6. Turn broiler on and broil chicken for about 3-4 minutes until chicken is glazed. Basting once.
  7. While chicken is broiling, toast almonds on stovetop.
  8. Serve chicken with sprinkled almonds on top.
Recipe Notes

Baking time for chicken will vary depending on thickness of breast. Try to find a jam/jelly with minimal sugar and no preservatives, artificial colors or high fructose corn syrup.

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Jaime Windrow No Comments

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!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish, Proteins
Servings
Ingredients
Course Main Dish, Proteins
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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

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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