Months ago, I worked to create recipes for the Saucy Mama Fabulous With Five recipe contest. The contest and all that followed were great fun, including being at the Fancy Food Show and making my Pan Asian Grilled Scallops with Suzie, The Original Saucy Mama! They were even sweet enough to post a video…click here.
Anyway, the Saucy Mama product package that I received to participate in that contest is the gift that keeps on giving. I say that because after the contest, I was left with several great products to put to use in my daily life like Saucy Mama’s Apricot Ginger Mustard. I recently used it to make some incredible chicken strips! I coated the chicken with this mustard prior to breading and baking. WOW…It was like having chicken strips with no need for dipping sauce!
P.S. I served these with some fabulous onion rings courtesy of Jessica’s recipe @Kitchenbellecious
|Start by cutting your chicken into strips and marinating in the Apricot & Ginger Mustard|
|Sprinkle with salt & pepper, then dredge in breading mixture.|
|Carefully coat breaded strips in butter & olive oil mixture…Bake and you’re ready to eat!|
Apricot Ginger Chicken Strips
4 boneless, skinless chicken breasts, cut into 3-4 strips each
3 tablespoons Saucy Mama Apricot Ginger Mustard
1/2 cup all-purpose flour
1/2 cup Panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Coat chicken strips with Saucy Mama Apricot Ginger Mustard, cover and refrigerate for at least 1 hour. When ready to prepare, preheat oven to 375 degrees. In a shallow dish, mix together flour, Panko crumbs, onion powder, and paprika. Season chicken with salt and pepper and dredge in breading mixture. In a heavy oven-proof skillet, heat butter and olive oil together until butter is melted. One at a time, carefully roll breaded strips in butter mixture and arrange in a single layer. Bake for 20 minutes, until strips are golden brown. Enjoy!