PECAN-CRUSTED CHICKEN STRIPS
Makes 3 entrees, about 12 strips each
1 tray (about 6#) boneless, skinless chicken half breasts
2 cups honey
1 cup spicy brown mustard
3/4 cup olive oil
1 Tablespoon granulated garlic
1 Tablespoon black pepper
3 cups panko (Japanese breadcrumbs)
1 1/2 cups (8 oz.) pecans, finely ground
6 gallon freezer bags (label 3)
3 quart freezer bags
1. Rinse and trim chicken as desired. Cut each half breast lengthwise into 3 strips. Divide chicken evenly among the three unlabeled gallon freezer bags.
2. Combine honey, mustard, oil, salt, garlic, and pepper in a medium (mixing) bowl. Divide sauce evenly over the chicken.
3. Seal bags.
4. Into each of the 3 quart freezer bags, measure 1 cup panko and 1/2 cup pecans; seal. Place one bag of chicken and one bag of pecan/breadcrumb mixture into each labeled gallon bag.
Bag Label:Pecan-Crusted Chicken Strips Date:_____
Thaw. Place breadcrumb mixture on a plate.
Shake excess sauce off each piece of chicken,
roll in crumbs, and place on greased baking
sheet. Bake at 350° for 30 min., until crust is
golden and chicken is cooked through.