Ingredients: |
Ingredients: For One Entree:
2 pounds boneless, skinless chicken half-breasts
2/3 cups honey
1/3 cup spicy brown mustard
1/4 cup olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup panko (Japanese bread crumbs)
1/2 cup pecans, finely ground
2 one-gallon freezer bags, label 1
1 one-quart freezer bag
For Three Entrees:
6 pounds boneless, skinless chicken half-breasts
2 cups honey
1 cup spicy brown mustard
3/4 cup olive oil
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon black pepper
3 cups panko (Japanese bread crumbs)
1 1/2 cups pecans, finely ground (8 ounces)
6 one-gallon freezer bags, label 3
3 one-quart freezer bags
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Directions: |
Directions:Preparing For the Freezer:
Rinse and trim chicken. Cut each half-breast lengthwise into three strips. Divide chicken evenly into the unlabeled 1-gallon freezer bags.
Whisk together honey, mustard, oil, salt, garlic, and pepper in a medium bowl. Divide the sauce evenly over the chicken.
Squeeze air out and seal the bags.
Into each 1-quart bag, measure 1 cup panko and 1/2 cup pecans; seal. Place one bag of chicken and one bag of panko mixture into each labeled 1-gallon bag. Seal, lay flat, and freezer.
Prepare after Freezing:
Completely thaw the entree in the refrigerator, about 24 hours.
Preheat oven to 350. Shake to combine the panko and pecans, then empty it onto a plate. Let excess sauce drip off of each piece of chicken, then roll in crumbs, and place on a greased baking sheet (or one lined with a silicone baking mat).
Bake for 30 minutes, or until chicken pulls apart easily and is no longer pink in the thickest part, and crust is golden. |
This recipe for Pecan-Crusted Chicken Strips is from