Green Goddess Chicken Salad

This is one of my favorite summer salads from growing up. My mom actually got this recipe at a cooking class in 1985. That makes this a timeless, classic. 

Green Goddess Chicken Salad

adapted from Marilyn Harris

Ingredients for salad:

8 chicken breasts, cooked and diced

1 can sliced water chestnuts

1 lb asparagus

Green Goddess Dressing (see below)

Salt and pepper to taste

Place cooked chicken in a bowl large enough to toss with ingredients. Drain and dry water chestnuts, place in bowl with chicken.

In a shallow saucepan, large enough for the asparagus, bring water to a boil. Trim the tough ends of the asparagus. Prepare a bowl of ice water and set to the side. Place asparagus in water for 3-4 minutes. Immediately place in ice water bath following. Dry asparagus and cut into thirds. Place into bowl with chicken and water chestnuts.

Ingredients for dressing:

1 cup mayonnaise (I used Hellman’s - you can make your own too)

1/2 cup greek yogurt (I used Fage 5%)

4 green onions, trimmed and sliced

1/2 cup fresh parsley 

2 TBS lemon juice

1 tsp Swerve

Add mayo, yogurt, green onions and parsley to food processor. Blend until it’s well mixed and you only see green flecks. Add lemon juice and Swerve. Mix until incorporated. 

Add dressing to chicken, water chestnuts and asparagus. You may not need to add all of it. Use only to your preference. Chill for about one hour before serving. 

Enjoy!

Crockpot Pork Carnitas

I won't lie. I googled the word "carnitas". I took French in high school and college so shoot me. I just didn't want to look like an idiot by titling this "pork carnitas" if carnitas meant pork. You feel me? Good. Now that that is out of the way, I did learn that carnitas actually means "little meats" and it's meat that's been braised in oil or lard. I did nothing of the sort here. So I guess I can't technically call these carnitas, but whatever. They are darn good. You are also welcome for the Spanish lesson. 

PS - You can see from the pic below that I used this in Pork Carnitas Bowls with Cilantro Lime Caulirice!

Crockpot Pork Carnitas

adapted from The Recipe Critic

Prep Time: 15 minutes

Cooking Time: 8-9 hours

Servings: 10+

Ingredients

4 pound pork shoulder roast

1 TBS chili powder

1 tsp cumin

1 tsp oregano

1.5 tsp kosher salt

1 tsp black pepper

2 oranges, juiced

2 limes, juiced

4 cloves garlic, minced

1 onion, chopped

In the bottom of your crockpot, put the last 4 ingredients. Place your roast down in the crockpot. 

In a small bowl, combine your dry spices. Sprinkle these over the roast. Set the crockpot for 8 hours on low. 

Once it's done, I shred mine right in the crockpot and left it sitting in the juices for another 30-45 minutes on low. 

Now if you really want to be fancy, take the meat out of the crockpot after it's been bathing in those juices in the crockpot for the last 30 minutes and place it on a sheet pan. Put it in the oven under the broiler for about 5 minutes. This will make some of the bits a little crispier. 

Enjoy!

Cilantro Lime Caulirice

I have to say that this is such a great substitute for rice if you are Whole30, 24 Day Challenge or just trying to clean up your diet. Now I made my own cauliflower rice, but if you are short for time or don't have the right tools, I have seen "cauliflower crumbles" or "riced cauliflower" at Trader Joe's and Target. Anything you can do with rice I'm pretty sure you could do with caulirice. The only thing I will say is that it's pretty stinky while it cooks!

Cilantro Lime Caulirice

Prep Time: 15 minutes

Cooking Time: 10-15 minutes

Servings: 4-6

Ingredients

A head of cauliflower
Bunch of cilantro, chopped
4-6 limes, juiced
Kosher salt, to taste

Directions

Remove the leaves and stem from the cauliflower. Chop the florets into uniform pieces about the size of a tangerine. Toss into the food processor and pulse until evenly chopped. It should have a "rice like" consistency to it. Put your riced cauliflower into a sauté pan over medium heat. You could drizzle a little olive oil in the pan if you aren't using a non-stick pan. Sauté for about 10-15 minutes depending on how soft you want it to be.

Dump your caulirice in a bowl. Now I like mine pretty limey so I would put the juice of all 6 limes in there. It's really to taste. Toss the cilantro in there too. Lastly, sprinkle a little kosher salt over it to help bring out the flavors. 

Enjoy!

Orange Chicken

Overall, this was very good. I would make a few changes though - swap out the thighs with breasts. Unless you are really into thighs. Simmer the sauce longer until it's thicker OR maybe lightly coat the chicken in coconut flour? Not sure about the last suggestion. I'm not on the up-and-up with flour substitutes. Hubby ate it over white rice and I ate mine over cauliflower rice. Our 2 1/2 year old took a bite, but declared it "too spicy". Hubby doesn't like spicy stuff at all and he didn't think it was spicy so...  

Orange Chicken

adapted from Health-Bent

Prep Time: 15 minutes

Cooking Time: 10-15 minutes

Servings: 2-3

Ingredients
1 lb. boneless, skinless chicken thighs, cut into small pieces
juice of 2 oranges
zest of 1 orange
1 tsp fresh ginger
3 TBS coconut amino (like soy sauce, but different - if using soy sauce 1/2 the amount)


Directions
In a small saucepan, combine the orange juice, orange zest, ginger and coconut aminos. Bring to a boil over high heat and then reduce it down to medium-low to simmer. It may take 10-15 minutes to thicken the sauce. While the sauce it thickening, saute your chicken in a couple of tablespoons of your fat (ghee, clarified butter, olive oil, coconut oil). Once the sauce has thickened, add it to your chicken and cook together for a few minutes, just enough time for it to soak into the chicken. Serve over rice, cauli-rice or your other favorite veggie (broccoli would be yummy!). 

Enjoy!

Skillet Chicken Divan

This was very good! I do have some changes that I would make - add paleo mayo, reduce the curry, add more broccoli. The flax meal on top was a nice addition and give it a good crunch. My 2 1/2 year old took a bite and like the broccoli, but I think the chicken had too much curry on it.

Skillet Chicken Divan

adapted from Popular Paleo

Prep Time: 30 minutes (plus overnight soaking)

Cooking Time: 20 minutes

Servings: 4-6

Ingredients

3 boneless, skinless chicken breasts, diced

2 cups broccoli florets

1 cup raw cashews

cloves garlic

cup white or yellow onion, large dice

cup chicken stock

tsp kosher salt

1/2 tsp curry powder

1/4 tsp fresh black pepper

1/4 cup flaxseed meal

Directions

The night before you plan to make this, soak your cashews in 1 1/2 cups of water. Before you use them, just drain the water off. 

Add the soaked cashews, chopped onion, garlic cloves, curry, salt and black pepper to a food processor. Pulse it a few times to break up the cashews. Turn the food processor "on" and use the small feed tube to continuously stream the chicken stock into the cashew mix. Let it run for another minute or two after the chicken stock has finished streaming into the bowl. Set your sauce to the side.

Heat a skillet on medium high heat with olive oil, ghee or clarified butter (I used clarified butter). Once hot, put your chicken in the pan and cook until golden brown. Toss the broccoli on top, cover the pan, reduce heat to medium and cook for 3-4 minutes. 

Uncover and add the cashew-curry sauce to the chicken and broccoli. Simmer for 5-10 minutes, or until sauce thickens. 

Before serving, sprinkle the pan with the flax meal. 

Enjoy!

Curried Chicken Salad

This was delicious and I will definitely be making this again. Below in the recipe, there is a link for the paleo/Whole30 approved mayo. You use an immersion blender and it is sooooo easy! This makes quite a bit, but I ate it throughout the week. Plus it's one of those recipes where the longer it sits the better it gets. You could even add water chestnuts for additional crunch. 

Curried Chicken Salad
adapted from Whole Foods

Prep Time: 30 minutes
Serves: 6-8 

Ingredients

2 1/2 pounds cooked chicken, diced

1/4 cup diced red onion

3 ribs celery, diced

1/2 to 1 cup chopped almonds (optional)

1/2 cup chopped grapes (optional)

1 1/2 cups homemade mayonnaise

2-1/2 tablespoons curry powder

Salt and freshly ground pepper, to taste

Directions

In a large mixing bowl, combine cooked chicken, red onion, celery, almonds and grapes.

In a smaller bowl, mix together mayonnaise and curry powder. 

Pour the mayonnaise mixture on the chicken, tossing to coat.

Let it sit for 30 minutes or more to let the flavors meld together. Serve on a bed of lettuce. 

Slow Cooker Cheesy Chicken

This was really good. I didn't get to eat it the night I made it, but it does reheat well. Hubby said it was yummy and gave it a thumbs up. I don't have a picture since I forgot to take one before I left for work. Next time I make it I will add a pic!

Slow Cooker Cheesy Chicken

adapted from AllRecipes.com

Prep Time: 15 minutes

Cooking Time: 8 hours

Servings: 4-6

Ingredients

1 1/2 lbs of chicken breasts

2 TBS unsalted butter

1 packet of dry Italian dressing

2 can cream of cheddar soup

1 can cream of chicken soup

8 oz light sour cream

1/2 cup of milk

Hot, cooked rice

Directions

Cut the chicken into cubes and place in crockpot with butter. Sprinkle with Italian dressing. Cook on low for 6-8 hours.

 

In the last 30-45 minutes of cooking, add in the soups, milk and sour cream. Serve over hot, cooked rice (or noodles - whatever your preference!). 

 

Enjoy! 

Stovetop Mac & Cheese

This was so easy and yummy! Very versatile and you could easily change up the type of cheese that you use for a more sophisticated taste. We gobbled it down. 

Stovetop Mac & Cheese

adapted from Alton Brown

Prep Time: 10 min

Cook Time: 15 min

Servings: 6-8

Ingredients

1/2 lb elbow macaroni

4 TBS unsalted butter

2 eggs

6 oz evaporated milk

1 tsp Kosher salt

1/2 tsp ground black pepper

3/4 tsp dry mustard

10 oz shredded sharp cheddar (or whatever other cheese you might like!)

Directions

Boil water and add the macaroni. Cook according to the box (usually about 10 minutes) and drain. Return to the pot, add the butter and toss to coat. 

While the pasta is cooking, combine the eggs, evaporated milk, salt, pepper and mustard. Whisk until well combined. Pour over the macaroni and stir to combine. Add cheese and stir. Over low heat continue to stir as cheese melts about 3 minutes or until creamy. 

Enjoy!

Wheatberry Salad

I've been making this for a couple of years and every where I take it people love it! It's so fresh, healthy and yummy. You're probably wondering, what's a wheatberry and where do I get them? Wheatberries are the entire wheat kernel except the hull. They also are a great source of fiber. I usually pick mine up at Fresh Market or Whole Foods. This is great with some grilled chicken on the side or roasted chicken mixed in with the salad. 

Wheatberry Salad

from Ina Garten

Prep Time: 20 minutes

Cooking Time: 45 minutes
Servings: 6

Ingredients

1 cup hard winter wheatberries

1 cup finely diced red onion

6 TBS olive oil

2 TBS balsamic vinegar

3 green onions, white and green parts minced

1/2 red bell pepper, small diced

5-8 baby carrots, thinly sliced1/2 tsp ground black pepper

1/2 tsp Kosher salt

Directions

Put wheatberries in a saucepan with 3 cups boiling water. Cook uncovered on low for 45 minutes or until soft. Drain.

Saute the red onions over medium heat with 2 TBS of olive oil until translucent. Turn off the heat, add remaining olive oil and balsamic vinegar.

In a bowl, combine all ingredients. Let the salad sit for at least 30 minutes before serving. Serve at room temperature. 

Enjoy!

Copycat Hashbrown Casserole - The Remix

Okay so the first time I made these they were all kinds of jacked up. I did a little research and think that we've come up with the perfect version. I've made this version 3 or 4 times now and it's just fabulous.

Copycat Hashbrown Casserole - The Remix

adapted from multiple recipes

Prep Time: 10 minutes

Cooking Time: 45 minutes

Servings: 6-8

Ingredients

2 lb bag of frozen shredded hash browns, thawed

1/4 cup diced onion

1 can cream of chicken soup

2 cups shredded colby cheese

1/2 tsp ground black pepper
1/2 cup unsalted butter, melted

Directions

Preheat the oven to 350.

In a large bowl, mix together the soup, butter, onion, pepper and cheese. Stir in the potatoes until well mixed.

Put the potato mixture in a greased 9x13 pan. Bake in the oven for 45 minutes and broil before removing to get a nice, golden top. 

Enjoy!

Fluffiest. Pancakes. Ever.

Oh my goodness. These pancakes were the bestest, everest. They are so light and fluffy. I could probably eat them every day. Seriously. I am not joking. Your mouth will thank you.

Fluffiest. Pancakes. Ever.

adapted from Allrecipes.com

Prep Time: 5 minutes

Cooking Time: 15 minutes

Servings: 2-4

Ingredients

1 1/2 cups all-purpose flour

3 1/2 tsp baking powder

1 tsp salt

1 TBS sugar

1 1/4 cup milk

1 egg

3 TBS unsalted butter 

Oil for cooking

Directions

In a large bowl, sift the flour. Add baking powder, salt and sugar with a fork until just combined.

In a small bowl, melt the butter in the microwave. Let it cool slightly. Lightly beat the egg with a fork into the butter, just until blended. Add the milk and again just lightly beat until blended. 

Make a well in the dry mixture and pour in the wet ingredients. Mix just until well combined. It will look very runny, but I promise it will come out okay! 

Heat 2-3 TBS oil in a skillet and add 1/4-1/2 cup of batter. I add a 1/2 cup because I like big pancakes. Cook until you see lots of bubbles in the wet batter on top, or until the bottom is golden brown. Flip and cook until bottom is golden brown. 

Enjoy!

Honey Ham

I keep thinking about Easter coming up and eating ham. It just sounded so yummy and I decided that I just couldn't wait. This is such an easy recipe. You will honestly never again buy one of those pricey hams from the retailer-who-shall-remain-nameless (but y'all know who I am talking about)! I have used several different ham sizes and I just follow the package recommendations for cooking if it's larger or smaller than the recipe. Yum, I'm still thinking about this ham.

Honey Ham

adapted from Allrecipes.com

Prep Time: 10 minutes

Cooking Time: 1 hour 15 minutes

Serving: 15

Ingredients

5 lb spiral sliced ham 

1/4 tsp ground cloves

1/4 cup brown sugar

1 cup honey

2/3 cup butter

Directions

Preheat the oven to 325.

In a small saucepan over medium heat combine the cloves, sugar, honey and butter. Once well combined, turn heat to low. You want to keep this warm while the ham is cooking.

Place the ham in foil lined pan and brush the glaze over the ham. Continue to baste the ham every 15-20 minutes while it is cooking. In the last 5 minutes, turn the oven broiler on to caramelize the glaze and form a nice crust. 

Enjoy!

Italian Turkey Burgers

I was feeling adventurous last night and decided to make up a recipe for our turkey burgers. I didn't want something same old, same old blah blah so I winged it. We were definitely rewarded! I personally would slightly reduce the Italian seasoning and add more mozzarella (I love me some cheese), but hubby thought that they were perfect!

Italian Turkey Burgers

Prep Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

1 lb lean ground turkey 

1 1/2 tsp Italian seasoning

2 cloves garlic, minced

1/2 cup finely shredded mozzarella cheese

2 TBS grated parmesan

1/2 tsp Kosher salt

Olive oil for sauteing 

Directions

Heat olive oil in a skillet or grill pan over medium heat. 

Combine all ingredients (except oil) in a bowl. Form patties. Cook for about 5-7 minutes on each side. I cooked mine on each side for about 5 minutes and then put them in the oven at 350 for 10 minutes. They were perfectly cooked!

Enjoy!

Salmon Patties

This recipe is so easy and quick. Plus it's loaded with Omega-3's so it's kinda healthy. I was going to add some cheddar cheese into mine and forgot, but I definitely think it would be yummy with it. Might try to remember to do that next time. My sister-in-law said that these were still very tasty when she heated them for lunch the next day. They also didn't make her office stink!

Salmon Patties

adapted from multiple recipes

Prep Time: 15 minutes

Cooking Time: 10 minutes

Servings: 4-6

Ingredients

2  6oz pouches of boneless, skinless salmon (I used Chicken of the Sea)

1/4 tsp onion powder

1/2 tsp garlic powder 

1/4 cup flour

1/4 cup cornmeal

1 egg

1/4-1/2 cup finely shredded sharp cheddar cheese (optional)

Veggie or Canola oil for frying

Directions

Put all ingredients except the oil into a bowl and mix well with your hands. Form into patties. Heat about 2 TBS oil in a pan over medium heat. Cook about 5 minutes on each side or until golden brown. 

Serve with your favorite sauce.

Enjoy!

Slow Cooker Saucy Beef Tips

So we have had a few bad runs with the slow cooker dinners. As you might know, I have class on Tuesdays from 9am-6pm and dinner is usually done in the slow cooker. Hubby and I have found that most things don't do well in the slow cooker if left in there for more than 8-10 hours. The only thing that seems to work is red meat. Chicken tends to disintegrate and soups get yucky. Yes, yucky. So I found this and we loved it!  I've made changes to the original recipe and you can definitely take out the red wine. I just thought that it might add a little 'je ne sais quoi' (that's 'I don't know what' in French, for all my mono-linguals out there).

Slow Cooker Saucy Beef Tips

adapted from Mommy's Kitchen

Prep Time: 5 minutes

Cooking Time: 8 hours

Servings: 4-6

Ingredients

2lbs stew meat, cubed

1 can low sodium cream of mushroom soup

1 packet lower sodium brown gravy mix

1 packet dry onion soup mix

1 cup Ginger ale

4 TBS red wine (I used Merlot)

Cooked egg noodles

Directions

Put everything in your slow cooker with the exception of the egg noodles. Set it on low for 8 hours. Serve over hot cooked egg noodles.

Enjoy!

Open-Faced Cheddar Burgers

The original recipe was recently in February 2011 issue of Rachael Ray's magazine. It's kind of a cross between Welsh rarebit and a burger. Now, the original called for ground sirloin, but you know I love my ground turkey. It also called for 2 lbs of said sirloin. Um yeah that makes a 1/2 lb burger per serving. Don't you think that is a little excessive? I cut it down to 1/4 lb portions and they were perfect. Also while it called for a stout beer (she recommends Guinness), I used Foster's Premium Ale since it was the darkest thing I could find in a single serving-type portion. We aren't big drinkers here, much less would we be consuming 5 additional bottles of Guinness anytime soon. Yuck! I would definitely be interested in trying it with ground sirloin and stout next time!

Photo from Rachael Ray Magazine 

Open-Faced Cheddar Burgers

adapted from Rachael Ray Magazine

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

1 lb ground turkey

1 1/2 TBS worcestershire 

1/2 TBS dried parsley

1/4 tsp ground black pepper

1/2 tsp Kosher salt

2 TBS butter, plus some softened

1/4 cup chopped onion

1 clove garlic, minced

4 slices 1" thick white bread (French or Italian would work well)

1 TBS flour

1/2 cup dark ale (I used Foster's)

2-3 dashes Tabasco

1 tsp ground mustard

1 cup grated extra sharp cheddar cheese (yellow, not white)

2 eggs, beaten

Directions

Heat a cast-iron, heavy skillet or grill pan over medium-high heat. In a bowl, combine the turkey, worcestershire, salt, pepper and parsley. Form 4 patties, thinner at the center for even cooking. Spray or rub with olive oil and place in the pan. Cook for about 10-12 minutes, flipping once.

Preheat the broiler. Put the bread slices on a baking sheet. Toast the bread on each side until lightly golden. Spread the softened butter on each side once you remove it from the oven.  Leave them on the baking sheet.

In a saucepan over medium heat, melt 2 TBS butter. Add the onion and garlic. Cook until translucent and soft, about 10-12 minutes. Sprinkle flour in the pan and cook for a minute. Lower the heat to medium-low, stir in the beer, Tabasco and ground mustard. Stir in the cheese until melted. Add the eggs and stir constantly until the sauce thickens. 

Place each burger on top of a slice of toast and pour some sauce over it. Place under the broiler until the sauce browns. 

Enjoy!

 

Italian Pot Roast

This was very easy and yummy! It was great for leftovers the next day, too. I served mine with some oven fries as I was all out of milk to make mashed potatoes. I will definitely be making this again and with no changes. It was that delicious!

Italian Pot Roast

adapted from Southern Living

Prep Time: 15 minutes

Cooking Time: 8 hours

Servings: 4-6 

Ingredients

1 large Vidalia onion thinly sliced
2-3 lb boneless tender chuck roast
1 tsp pepper
1 envelope dry onion soup mix
14oz can beef broth
1/2 cup red wine (I used Merlot)
8 oz can tomato sauce
1 tsp Italian seasoning
2 TBS cornstarch

Directions
Spray the inside of the crockpot with cooking spray. Place the onion in the bottom of the crockpot. Place the roast on top of the onion. Sprinkle with pepper and onion soup mix. Pour the tomato sauce, merlot and beef broth over the roast.

Cover and cook on low for 8-10 hours. Remove the roast and roughly shred with forks. Keep warm.

Mix together the cornstarch and 2 TBS water. Add this mixture and the Italian seasoning into the juices in the crockpot. Turn to high and cook for 20-40 minutes.

You can either add the roast back in, pour the sauce over the roast or dip into the sauce.

Enjoy!

Dinner Rolls

You all know that I am not good with baking or breads, but these were so easy and delicious. I had tried another roll recipe last week, but they turned out really crunch and dry. No bueno in this house. We like Bays Southern Bread's rolls - if you aren't from here then you have no clue what I am talking about, but this company makes the bread for Cracker Barrel. They have the best rolls, but I never have cash or time to go buy them. While these weren't sourdough, they were a good substitute.

Dinner Rolls

adapted from Allrecipes

Prep Time: 30 minutes, plus 2 hours rising time

Cooking Time: 15 minutes

Servings: 16 rolls

Ingredients

1/2 cup warm water

1/2 cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup white sugar

1 tsp salt

3 3/4 cups all-purpose flour

1 pkg dry active yeast

Directions

Mix together water, milk and sugar in the bowl of a KitchenAid mixer. Add the yeast and let it sit for about 10 minutes. Stir in the butter, egg and salt. Using the dough hook, begin by adding flour half a cup at a time until the dough is "cleaning" the sides. It will be slightly tacky, but not really sticky. Cover with a kitchen towel and let it rise for 45 minutes to an hour. 

Punch the dough down and divide it into 16 balls (maybe the size of tangerines?).  Place them on a baking sheet (I greased mine with a little butter), cover with a towel and let them rise another hour. 

Preheat the oven to 350. Bake the rolls for 15 minutes. When they start to turn slightly golden brown, I brush mine with a little butter. You could also do an egg wash. 

Enjoy!

Fried Rice

This was good, but it wasn't quite right. Personally, I thought that it needed less pepper and more soy sauce. It was also a little too sticky for my tastes as I like a drier fried rice. This might have been due to the fact that I made the rice that day, rinsed it and placed it in the fridge. I was thinking that the rice might have to be made the day before or picked up from a Chinese restaurant and be refrigerated overnight. That might help suck some of the moisture out of the rice. Other than that it's great paired with the Honey-Soy Chicken Planks.

Fried Rice

adapted from Allrecipes.com

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 8-10

Ingredients

2 eggs

2 TBS water

2 TBS butter

2 TBS vegetable oil

1/2 medium onion, chopped

4 cups cooked white rice, cold

6 TBS soy sauce

1 1/2 tsp ground black pepper (this was a little too much for us)

Directions

In a bowl, beat together the eggs and water. Melt butter over medium heat and add the eggs. Leave it flat until cooked. Slide onto a plate and slice it into shreds or bite sized pieces. Set aside.

Heat oil in the same skillet. Add the onion and saute until translucent and soft. Add the remaining ingredients (except for the egg) and cook for 5 minutes. Add the egg and mix together. Cook for 2-3 minutes more. 

Enjoy!

Honey-Soy Chicken Planks

These were so delicious! They were flavorful and crunchy without being high in fat. I don't often make Chinese-type food as stir-fry often contains the dreaded vegetables. I found a recipe from Rachael Ray for some honey mustard chicken planks and became inspired for something more Chinese-y. These were also great paired with the Fried Rice. 

Honey Soy Chicken Planks

adapted from multiple recipes

Prep Time: 20 minutes, plus 3 hours for marinating

Cooking Time: 30 minutes

Servings: 4-6

Ingredients

4 boneless skinless chicken breasts

3 TBS vegetable oil

1 TBS sesame oil

1/3 cup honey

1/3 cup soy sauce

2 cloves garlic, minced

1/2 TBS chopped ginger

1 cup panko breadcrumbs

2-3 TBS toasted sesame seeds

Directions

In a bowl, mix together the oils, honey, soy sauce, garlic and ginger. Cut the chicken breasts into 2 1/2 -3 " wide strips (about 1/2" thick) and put in the honey-soy sauce marinade. Let it sit for 3-4 hours.

Remove the chicken from the fridge and let it come to room temperature. 

Preheat the oven to 425. Place a baking rack on a baking sheet with a rim and coat the rack with cooking spray.

In a shallow pan, mix together the panko and sesame seeds. Remove the strips from the marinade, shake off excess liquid and place them in the breading. Press the breading lightly into each side. Place the chicken on the rack and lightly coat with cooking spray. 

Bake for 25-30 minutes, or until golden brown. 

Enjoy!