- LEMON GARLIC CHICKEN -
Servings: 4~6 breasts // 8~10 tenders
INGREDIENTS:
- 1 ~ 2 tsp minced garlic
- 1/4 cup olive oil
- 1 Tbls parsley flakes
- 2 Tbls lemon juice (or the juice of one whole lemon)
- 4-6 chicken breasts (or 8 to 10 chicken tenders)
DIRECTIONS:
1. Put all the ingredients into a ziploc bag and seal it.
2. Mix everything until well combined and the chicken is well coated.
3. Put it in the freezer until you have to use it.
COOKING OPTIONS:
Option 1: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.
Option 2: Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.
Option 3: Place the frozen chicken in the crockpot and cook on low for 6 to 8 hours (or high for 4-6 hours.)
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| - HONEY CHIPOTLE CHICKEN CRISPERS -
Servings: 4 // Preparation: 15min // Cooking: 20min
INGREDIENTS:
CHICKEN:
- 3~4 boneless skinless chicken breasts, sliced into strips
- 1 cup flour
- 2 cups panko or bread crumbs
- 1 teaspoon each salt and pepper
- 2 eggs, lightly whisked
- 8 tablespoons butter, melted
SAUCE:
- ⅓ cup honey
- ½ cup sugar
- 2 teaspoons chipotle adobo sauce (the sauce that chipotle peppers are packed in inside the can! These can be found in the latino section at the market near the canned jalapeños.)
- 1 tablespoon hot sauce
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup ketchup
- 1 tablespoon white vinegar
- ⅓ cup cold water + 2 tablespoons corn starch
* optional: ranch dressing for dipping
DIRECTIONS:
1. Preheat oven to 400°F (204ºC) Pour melted butter onto a large baking sheet and brush to coat entire surface.
2. Whisk together flour, and salt and pepper in a bowl. Place bread crumbs in a second bowl, and eggs in a third bowl. Dip chicken into flour and turn to coat. Next, dip chicken into egg, turning to coat, and lastly into panko bread crumbs, tossing to coat well. Place coated chicken strips in a single layer on prepared baking sheet. Bake 8-10 minutes, then flip strips over and bake another 8 minutes. Remove from oven.
3. While the chicken strips are baking, prepare the sauce. Add all ingredients except for water and corn starch to a large sauce pan and bring to a gently boil, whisking throughout. Whisk together cold water and corn starch until corn starch is dissolved. When sauce reaches a boil, add corn starch-water mixture and stir until sauce thickens. Reduce heat to low.
4. When chicken strips are finished baking, dip chicken strips in sauce, tossing to coat. Serve warm with ranch dressing for dipping if desired.
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