Wednesday dinner: Breaded honey mustard chicken

The Wife is upstairs giving The Baby a bath. I’m here writing and watching The Brady Bunch. It’s a seminal episode: The Family Night Frolics, where Carol and Marcia sing a duet. Anyways, Sam and Alice just had their fight and I noticed the sign on the wall advertising ground chuck for 89 cents per pound. That was 1971. Today, Wegmans is getting $3.49 a pound for 80 percent lean ground beef (the “pink slime” is free). Based on the rate of inflation, the price of beef has fallen. Sam’s been, adjusted to 2010 dollars, would be $4.32 a pound today. So, there…you learned something. Sam was a price gouger.

That has nothing to do with the chicken I cooked for dinner. Consider it my gift to you.

I did the Weight Watchers thing for a while, as I may have mentioned once before. The recipe base on their website was…disappointing. I’ve spoken at length about replacing ingredients in recipes (cottage cheese for ricotta, for instance) and WW does this in the name of health. Fair, but tough to stomach. A handful of recipes fall into the category of tonight’s honey mustard chicken. Light honey mustard replaces an egg wash in preparing the breading for the chicken, offering both a coating and a sharp flavor. I would ordinarily make my own honey mustard (easy stuff…2 oz. coarse ground dijon to 1 oz. honey), but I also knew that time would be a premium tonight. So, store bought dressing was on. I also subbed out cornflakes for panko, since, well, I forgot the cornflakes and panko was all I had on hand.

And, this is only 16 points per serving. Not too bad for a dinner in Weight Watchers. Oh, and a hat tip to Lauren King for pointing this out on her Pinterest board.

Breaded honey mustard chicken
Adapted by Jared Paventi; originally from Weight Watchers

  • 2/3-3/4 cup lite honey mustard dressing
  • Pinch of coarse salt and black pepper
  • 2 tbsp. dill, freshly chopped
  • 1-1 1/2 cups panko or crushed cornflakes
  • 1 lb. boneless skinless chicken breasts, cut into strips

Preheat oven to 425°F. In a small bowl, combine honey mustard dressing, salt, pepper, and dill. Remove 1/3 cup and set aside for dipping. Place panko/cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs. Bake 15 minutes.

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