Homemade Chicken Fingers

Homemade Chicken Fingers with Honey Mustard Dipping Sauce
Great for kids and husbands!!!

1 lb chicken tenderloins (you can cut your own from chicken breasts)
1 pint buttermilk
2 cups bread crumbs ( I make my own out of left over wheat bread)


Marinate your chicken for at LEAST 30 minutes in the fridge with the buttermilk. Place a cooling rack inside your cookie sheet, this will allow your chicken to get crispy all around, and not soggy on the bottom. Dredge marinated chicken in breadcrumbs and place on the cooling rack. When all the chicken is breaded put into a 350 degree oven for 20 minutes, or until chicken is done or reaches the temperature of 165.

SPICY VERSION
Add 1 teaspoon paprika, and ¼ teaspoon cayenne pepper to your breadcrumbs.

Honey Mustard Dipping Sauce
¼ cup Miracle Whip (this makes the difference I promise!)
2 tablespoons honey
1 tablespoon Dijon mustard

Mix ingredients together. Be sure to taste and adjust.

Lemon Caper Chicken

THIS IS MY NEW FAVORITE DINNER!!!

Lemon & Caper Chicken

4 Chicken Breasts
2 teaspoons olive oil
Salt and pepper to taste
1 tablespoon capers
1 small minced shallot (or onion will work)
2 teaspoons thyme (1 tablespoon if fresh)
Juice of one lemon
1/3 cup cream

Season Chicken breast liberally no both sides. Heat frying pan on high and coat with olive oil. Sear chicken on each side for 3 minutes each. Don’t keep moving it or checking it, you need a really nice brown. Transfer breasts to an oven-safe cooking dish. Meanwhile, sauté shallots in left over oil until translucent. Ad thyme and capers and sauté until fragrant. Slowly deglaze the pan with your lemon juice. Using a wooden spoon gently get all of those yummy chicken bits and flavor up off the pan. Then add the cream and bring to a boil, remove immediately and pour over chicken. Foil the dish and place in 350˚ oven for 15 minutes, or until chicken is done through. Serve with your favorite potatoes and vegetables.

NO FUSS Chicken Tacos

NO FUSS Chicken Tacos

This is the easiest meal ever. It is a staple at our house if it is going to be busy night!

4 frozen chicken breasts
1 small can favorite salsa (any heat ok)
1 small container store bought fresh mango salsa (optional)
8 tortillas

Place chicken in crock pot cover with salsas and let cook on low for 5-7 hours. Serve with your favorite rice and black beans. SO YUMMY.

Try my cilantro rice recipe.