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Honey and mustard breaded chicken with salad jars


For the chicken

  • 2 chicken breasts, sliced into strips
  • 1 tbsp whole grain mustard
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • Salt to pepper
  • 1 cup dried breadcrumbs
  • 1 tbsp chopped fresh thyme
  • 1 tbsp olive oil

For the salad

  • 100g diced feta
  • 2 tbsp black olives
  • 4 tbsp sweet corn
  • 2 tbsp sliced sun-dried tomatoes
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper


Start this recipe by mixing together the honey and mustard and season with salt and pepper. Add the chicken strips to the mixture and coat all over in the mustard mixture. Next, mix together the dried breadcrumbs and thyme and season well with salt and pepper. Place the coat chicken strips with the breadcrumb mixture and place onto a greased baking tray. Drizzle over 1 tbsp olive oil and bake in the oven at 200`c for 10 minutes, turning around half way through the cooking time. Meanwhile, make the salad by alternatively spooning the sweet corn, red onion, olives, sun-dried tomatoes and feta cheese into 2 jars. Mix together the oil and balsamic and season well with pepper and salt. To serve, arrange the cooked breaded honey and mustard chicken strips onto a serving plate with the salad jars and pour over the prepared dressing.

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