Pecan-Crusted Chicken Strips Freezer Meal Recipe

PECAN-CRUSTED CHICKEN STRIPS

Makes 3 entrees, about 12 strips each

Ingredients:

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

Directions:

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.