HONEY DIPPED CHICKEN

I haven't posted a recipe in while so here is one I did last year. It is a good one for your 3 month storage and I actually got the recipe from a a awesome book, "I can't believe it's Food Storage" by Crystal Godfrey. But of course I have tweaked it a bit and made it better, if you ask me!!

While it utilises some of your food storage ingredients it is also rather healthy and very low in fat. 

Ingredients

1/2 cup honey

1-2tsp djon mustard

1-2tsp whole grain mustard
1/4 cup lemon juice (fresh or concentrate)

dash white wine vinegar

1-2 cups bread crumbs

dried or fresh parsely

dried or fresh garlic minced

1kg breast chicken cut into large chuncks or strips

Salt and pepper to season

Method

1.Microwave or heat the honey so it becomes runny. I use the microwave for convience and zap it for about 20 secs and allow to cool.

2. Add djon and whole grain mustard, lemon juice and, dash of white wine vinegar to the honey and stir to combine.

3. Mix parsely and garlic through the breadcrumbs, if you make your own crumbs add the parsley and garlic to the blender/processer so it is well combined.

4. Line a baking tray with foil and spray with oil. Preheat oven to 180C.

5. Dipp chicken strips/chunks into the honey mixture and coat well, then cover with bread crumbs and then lay in prepared pan. Repeat with the rest of the chicken.

6. Spray chicken in pan with a good coating of oil and bake in oven for 20mins.

7. Carefully turn chicken after 20mins and spray a little more and bake again for 10 mins or until brown and crispy.

8.Serve with steamed vegetables or salad.

I have made this dish several times and its always a family and crowd pleaser. The chicken is so yummy and while it tastes sweet its definately not too sweet because the other ingredients neutralises the flavours. It is 100 time better than store bought nuggets and so much healthier.