Tuesday, August 14, 2012

Pecan-Crusted Chicken Strips Freezer Meal Recipe

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
1Tablespoon salt
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.

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