Monday, March 26, 2012

Crunchy Mustard Chicken Fingers (no eggs!)

Try this for a quick dinner your husband and kids will love:

Boneless, skinless chicken breasts
Bread crumbs or matza meal (if making your own bread crumbs, make sure they are toasted)
Spices (oregano, paprika, garlic and onion powder, cumin, basil, etc. etc.)
Sesame seeds (optional)
Canola oil

Set out two bowls.  In one, scoop a nice amount of mustard.  Pour some water in and stir well with a spoon until you have liquidy mustard.  In the other bowl, pour the bread crumbs or matzah meal and season well with desired spices and sesame seeds.

Heat several spoonfuls of oil in a pan over medium heat.  Cut chicken breasts into "fingers," or strips.   Coat the chicken strips first in the mustard, then in the bread crumbs.  Pan fry, about 3-4 minutes per side, until chicken is cooked through and outside is golden brown.

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