Pecan-Crusted Chicken Strips

Pecan-Crusted Chicken Strips



Ingredients:



6 pounds boneless, skinless chicken breast halves

2 cups honey

1 cup spicy brown mustard

¾ cup olive oil

1 tablespoon salt

1 tablespoon garlic powder

1 tablespoon black pepper

3 cups panko (Japanese breadcrumbs)

1½ cups (8 ounces) pecans, finely ground



Supplies:



6 one-gallon freezer bags, label 3

3 one-quart freezer bags



Directions:



1. Rinse and trim chicken as desired. Cut each chicken breast half lengthwise into three strips. Divide chicken evenly among the three unlabeled 1-gallon freezer bags.



2. Combine honey, mustard, oil, salt, garlic, and pepper in a medium bowl. Divide sauce evenly over the chicken. Seal bags.



3. Into each of the three 1-quart freezer bags, measure 1 cup panko and ½ cup pecans; seal. Place one bag of chicken and one bag of pecan/breadcrumbs mixture into each labeled 1-gallon bag.



4. Seal and freeze.



To Serve:



1. Completely thaw one entrée in the refrigerator.



2. Preheat the oven to 350°F.



3. Place breadcrumb mixture on a plate. Shake excess sauce off each piece of chicken, roll in crumbs, and place on a greased baking sheet.



4. Bake for 30 minutes, or until chicken pulls apart easily and is no longer pink in the thickest part, and the crust is golden.



Yield: 3 entrees, about 12 strips each

Freeze up to: 4 months