So I am finally back in the Swing of things after Two weeks of kind of being on a hiatus!
Week 1- went to Disney with my family.
Week-2 unpacked, put the house back together and took care of sick children. There just isn’t time for blogging when little ones need to be held all day.
The weather was also dreary, which makes picture-taking more difficult. Winter is coming. I am going to have to do all my picture-taking during the day. If you blog, you understand. 🙂
Ok Rant over.
I know I have mentioned Somewhere on this blog before that I have an infatuation with Honey Mustard. Well, Lately I have been making Maple Mustard, because I keep forgetting to buy honey at the store. I love Maple Mustard even more than honey mustard!
Seriously! What is better than Maple Mustard Chicken with an Almond Crust OMG this was so good! My husband and 3 year old son gobbled this up in no time!
Maple Mustard Chicken ( Serves 3 hungry people or 6 kind of hungry people)
1.5 pounds of Boneless-Skinless Chicken Breasts, cut into strips * 1/4 cup of Mustard * 3 tablespoons of Maple Syrup, 1/4 cup of Greek yogurt, 1 cup of Chopped Almonds, 1 Cup of Italian Breadcrumbs
* If you want this recipe to be Gluten-Free you can omit the breadcrumbs and double the chopped almonds
In a bowl, Mix together Mustard, Maple Syrup and Greek Yogurt. Set aside. In another bowl, Mix together breadcrumbs and chopped Almonds. Dip each piece of chicken, first in the maple-mustard coating followed by the almond and breadcrumb mixture. Place on a baking sheet. Bake at 350 degrees for 25 minutes.
One reason why I have started adding a sauce underneath a breadcrumb crust is because it makes the chicken so unbelievably moist! I just love it! This is a fun dinner to make for those who LOVE chicken fingers with mustard sauce. ( Isn’t that everyone?)
I also should add that the almonds added a great deal of depth to this chicken. I will be crusting chicken with almonds again sometime soon!