I don't have much to say today, so I'm keeping it simple (perfect for this week's IHCC theme!). I finally have all of my holiday shopping and wrapping completed, but I still have lots of crafting to do and cards to finish. That's my one goal for today. Get the cards in the mail. I should be able to handle that, right? Well, I would, if I could stop staring at these Honey Vanilla Bean Marshmallows. They keep pulling me in and I may end up getting sidetracked. If you get a Christmas card from me and it's sticky, you know why.
Oven Fried Garlic and Onion Chicken Fingers
1 lb. boneless, skinless chicken breasts, cut into strips
1 cup French's Fried Onions (yet another thing that was in my pantry and I don't know why)
1/2 cup whole wheat bread crumbs
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
2 eggs, beaten
1 cup whole wheat flour
Olive oil in a sprayer, or cooking spray (Mistos are one of the kitchen gods' greatest inventions!)
Preheat oven to 400 degrees. In a food processor, pulse fried onions with bread crumbs until crumbs form. Add pepper, cayenne, and garlic powder and pulse to combine. Pour into a shallow dish. Pour flour into another shallow dish, and beat eggs in a third. Dredge chicken tenders first in flour, then egg, then onion coating. Place on a lined baking sheet and spray liberally with oil or cooking spray. Bake for 15-20 minutes or until lightly browned and cooked through.
Serve with homemade honey mustard dipping sauce for kiddos, or as a salad for grown ups. Mine is just mixed greens, tomato, red onion, blue cheese and dried cranberries. Nothing special, but it sure is good!
Honey Mustard Dipping Sauce
from Giada's Kitchen
1/2 c. dijon mustard
2 Tbls. plain yogurt
5 Tbls honey
Whisk ingredients to combine.
*Note, for the salad, I whisked a few Tablespoons of olive oil and red wine vinegar into this sauce to make a dressing and seasoned it with salt and pepper. It definitely needs the acidity!
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