Easy Baked Chicken Strips (with Healthy Honey Mustard Sauce)

I'm always in love with the recipes that I find at The Southern Lady Cooks .  I do believe Judy and I share taste buds!  I changed this recipe up just a tad by cutting the breasts in half, so they'd cook quicker, and substituting pork rinds for the flour, just to cut the carbs a bit.  Use either or...

Since my hubby doesn't care for chicken any more, I like having some 'just for me' and this recipe was great.

I have this recipe for Healthy Honey Mustard Sauce in my second cookbook, but don't think I've ever shared it here, so decided to make it to go alongside this tasty chicken.

This simple 3-basic ingredient sauce is so tasty...great on fish or in omelets too.

 It was a wondermous meal!!!

Do hope you'll try it soon. You'll be so glad you did! 

EASY BAKED CHICKEN STRIPS (& Healthy Honey Mustard Sauce)

3 - 4 boneless skinless chicken breasts, cut in half 

1/3 c. flour

(I used crushed flavored pork rinds  - salt & vinegar, and omitted salt)

1/3 c. cornmeal

1/2 tsp. salt (omit if using pork rinds)

1/2 tsp. black pepper

1/2 tsp. chili powder

1/2 tsp. dried basil

1/4 c. milk

4 Tb. butter, melted

Preheat oven to 375. Line baking dish with non-stick foil, or use regular foil and spray with non-sticking cooking spray; set aside.

In low bowl, combine flour, cornmeal, salt, pepper, chili powder and basil. Place milk in another low bowl.  Dip chicken pieces in milk, then in cornmeal mixture. Place in a baking dish; drizzle butter over top of chicken.

Bake for about 40 minutes, turning about 15 minutes before they have finished baking.

HEALTHY HONEY MUSTARD SAUCE

1/2 c. nonfat plain Greek yogurt (or lite sour cream)

1/4 c. honey

1/4 c. yellow or spicy brown mustard

a sprinkle or two garlic powder

salt & pepper to taste

In small bowl, combine all ingredients.  Refrigerate until ready to serve. 

Linked to Weekend Potluck 
            Meal Plan Monday 
 

You may also enjoy...

Chicken (or Turkey) Divan Squares

Special Delivery Chicken

​

Baked Chicken Fingers - Finger Lickin' Good!

 ​We eat a lot of chicken at our house.  It's so versatile and oftentimes, depending on all you add to it, a healthy dish. 

I was very pleased with this yummy recipe.  I tweaked it just a bit.  I have followed Kelley's Miss Information blog for some time and find it full of... interesting INFO! =)

She not only shares great recipes, but simple household and craft ideas, like how to get rid of musty odors, or to make your own homemade ketchup...which she served alongside this tasty chicken dish. 

Please stop by and tell her I said hello.  You'll love what you find there. 

I want to suggest...if you don't have a rack to bake these fingers on, be sure to spray your foil with cooking spray (or use non stick foil), and bake a little longer to be sure they are crispy.

For best results, use a baking rack. Or you can broil them for a few minutes after baking to get that crispy texture you're looking for. 

Either way, these chicken fingers are wonderfully delicious! Your family will scream for more once they've tasted this tasty meal. 

BAKED CHICKEN FINGERS 

2-1/2 lbs. boneless, skinless chicken tenderloins

(or cut up your own) 

1/2 c. (lite) mayonnaise

1/4 c. plain Greek yogurt 

1-1/2 c. panko crumbs 

(or plain breadcrumbs)

1-1/2 c. cornflake crumbs

1/2 c. grated parmesan

1 Tb. dry ranch dressing, optional

1 tsp. garlic pepper

(or half pepper, half garlic powder)

1/2 tsp. salt

Preheat oven to 375. For easier cleanup, line cookie sheet with foil. Place baking rack on top and spray with cooking spray. 

In a shallow dish, combine mayo and Greek yogurt. 

In another shallow dish (cake pans work nicely) place panko crumbs, cornflake crumbs, parmesan, ranch dressing and seasonings. Mix well. 

Place tenders into mayo/yogurt mix, cover smoothly, then dip in crumb mixture; place on rack to bake. 

Bake for 15 minutes, turn over and bake for another 15 minutes. 

Serve with ranch dressing or ketchup. 

If you'd like to see another chicken recipe, try this one - it includes a crescent roll crust and broccoli too...
Chicken (or Turkey) Divan Squares

Skinny Mozzarella Stix

OH YUM!!!  

These tasty bites were just perfect and I can't wait to make them again soon. 

As I have often told you....I LOVE Nancy's recipes at Skinny Kitchen. She has such a knack for making you think you're not eating a 'healthier choice'...and these cheese stix were no exception. 

Nancy shares shopping tips, nutritional values and even Weight Watchers points.

When you stop over there, please tell her I sent you. 

You can choose to use 'regular' or light string cheese.  I do love the WW smoked string cheese. So flavorful. 

Just 2 pieces (the string cheese is cut in half for this recipe) = only TWO

Weight Watchers points. 

There are no 'fancy' ingredients in this dish either...just things like panko crumbs, flour and garlic powder. And of course, they're baked not fried.

Here's my photo...head on over to Nancy's...for the full recipe click here 

You're welcome!  =D 

SKINNY MOZZARELLA STIX 

Linked to GBP Roundup - Lightened Up

3 Beautiful Baked Chicken Dishes {Blast from the Past}

This a favorite and I can't get enough of it.
Coating = french fried onions. Ready to eat in less than an hour. 

Crispy Onion (Baked) Chicken

Our youngest son, Dave, created this luscious recipe himself! 
Tas-teeeeeeeee!! 

Davey Boy's Cheesey Garlic Chicken

This recipe comes from Taste of Home Diet Cookbook!
Another one that is way delicious! Marinara sauce, mushrooms,
mozzarella - oh my!! 

Tasty Mozzarella Chicken

Top 4 'Most Viewed' for 2012

I have really enjoyed seeing other bloggers post about their "Best" recipes for 2012.  

This lovely dish is the 'HIGHEST ALL TIME HITS' recipe...and it's wonderful! 

ONLY 3 INGREDIENTS! And it's a Weight Watchers recipe - you can't go wrong. 

Serve it to anyone and they will never know it's one of those 'healthier' dishes.

It's gorgeous too...just look. 

Weight Watchers Cherry Pie Fluff




Another recipe using 3 main ingredients....plus food coloring....
oh how fun!

Peanut Butter Pumpkins




This one had the most Pinterest hits..

Oven-Fried Bacon




Simple cleanup and very tasty....

Simple Crockpot Brownies



ENJOY!!!!!!!!

Roasted Brussel Sprouts with Bacon & Caramelized Onions

The first time I saw an idea to oven roast brussel sprouts was at a recent Weekend Potluck party. This Silly Girl's Life shared a simple recipe that really intrigued me. I didn't make them right away, and then was happy when I saw a recipe at Miss Information that gave me the idea to adapt it into my own.  

Since I love caramelized onions, I wanted to brown them a little longer than the original recipe called for.  This simple combination makes for one awesome side dish! We both really like brussel sprouts, and I'm happy to find new ways to fix them. 

We will be enjoying these again soon.  They would make a wonderful side dish for any meal. 

BRUSSEL SPROUTS WITH BACON & CARAMELIZED ONIONS 

1 Bag of brussel sprouts (about 25 of them),

 stems cut and any bad leaves on the outside removed 

(I used frozen) 

olive oil, salt & pepper to taste 

5 strips of bacon

1 sweet onion, cut into slices 

3 Heaping TB. Smart Balance butter spread, divided 

Salt to taste

Coat sprouts lightly with olive oil, then salt & pepper. Place them on a foil lined cookie sheet and bake about 20 - 30 minutes at 400* or until tender, stirring or shaking the pan halfway through baking time.  (After I made this, I did see a recipe that calls for adding balsamic vinegar to the olive oil before baking.  I thought that sounded yummy too!

Cut bacon into 1/2 inch pieces; brown in a skillet. Cook until bacon is crisp; remove from pan, then add 1 Tb. butter spread to bacon grease. Sautee onion until browned and caramelized, atleast 10 minutes.  Watch so they don't burn!

When sprouts are finished baking, place them in a serving bowl and top with bacon & onion.  

SOO good!  I could eat a whole bagfull by myself! 

Linked to Weekend Potluck

Crispy Onion (Baked) Chicken

We eat a lot of chicken and this is one of my most favorite ways to fix it!

It's easy and delicious - especially if you like french-fried onions...you know...the kind we love to add to green bean casserole.

You can even use the cheddar-flavored ones if you prefer. 

There is another 'version' that calls for eggs - that's not nearly as yummy as this is cause we all know...BUTTER MAKES EVERYTHING BETTER! 

I love that it's baked and not fried too!

I love this so much I added it to my cookbook.  My comment there reads "I think I could eat this every day.  Irresistibly delicious! Great served with macaroni or potato salad." 

Hope you try it soon!

CRISPY ONION CHICKEN 

1/2 c. butter or margarine, melted

1 Tb. Worcestershire sauce

1 tsp. ground mustard

1/2 tsp. garlic salt

1/4 tsp. pepper

4 boneless, skinless chicken breast halves

1 (6 ozs) can cheddar or original french-fried onions, crushed 

Preheat oven to 350*.

Grease 9" square baking pan.  In a shallow bowl, combine the butter, Worcestershire, ground mustard, garlic salt and pepper.  Dip chicken in the butter mixture, then coat with onions.  Place in the prepared pan; top with any remaining onions. Drizzle with any remaining butter.

Bake uncovered for 30 - 35 minutes or until chicken juices run clear.

Yield: 4 servings 

(Option 2: Bake about 20 minutes at 400* for a quicker meal) 


Linked to Weekend Potluck
            Foodie Friends Friday
        Meal Plan Monday

Baked Zucchini Sticks & Sweet Onion Dip

I've seen a few recipes for zucchini stix this summer, but this is the one I choose to try. So happy when I found it at Comfy Cuisine.

AND I'M SOOO GLAD I TRIED IT! YUUUMMMMM!!

The crunchiness of the zucchini matched with the yumminess of the sweet dip is amazing!  

Try em....you're sure to like them. 

(So sorry I didn't get a better photo of the amazing dip!)

BAKED ZUCCHINI STICKS & SWEET ONION DIP 

1 Tbsp. unsalted butter

1 medium sweet onion, about 1/2 pound, peeled and slice

2 Tbsp. cider vinegar

2 Tbsp. honey

1 Tbsp. prepared mustard

1 c. mayonnaise

Salt and pepper to taste

Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.  Cook, stirring occasionally until the onion soften, then caramelize.  Once the onions are a medium brown, remove from heat and add the vinegar.  Place the onions and vinegar into a small food processor.  Add the honey and mustard, and process or blend until smooth.  Add the mayo, and salt and pepper to taste.  Refrigerate, covered, until ready to serve.

Zucchini Sticks:

3 medium zucchini, unpeeled, cut into 3" long sticks
1 tsp. salt

1 c. Panko breadcrumbs

1/2 c. (freshly) grated Parmesan cheese

1 Tb. Oregano or Pizza Seasoning

Olive oil spray

1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Place the zucchini sticks in a colander over a bowl and sprinkle with the tsp. of salt.  Let drain for 1 hour or longer; rinse and pat dry. Try to cut them all about the same size.  (I cut away the middle and use that for soup.)

Preheat the oven to 425 degrees F.  Spray baking sheet with olive oil spray.  Dredge sticks a few at a time in the egg, then roll in the crumb mixture.  Place the sticks on the prepared baking sheet.  Drizzle with additional olive oil (optional).  Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

Serve with the fabulous sweet onion dip. 

The zucchini sticks are very tasty with ranch dressing also.

Linked to Creative Thursday
   Mop it up Monday
  Mix it up Monday
          Melt in your mouth Monday
        Whatcha Whipped up Wednesday
Weekend Potluck
Meal Plan Monday