Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce

Yield: 8 servings (serving size: 2 chicken tenders and 1 tablespoon sauce)

Ingredients
Sauce:
1/4 cup honey
1/4 cup spicy brown mustard

Chicken:
1 1/2 pounds chicken breast tenders (about 16 pieces)
1/2 cup low-fat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 tablespoon instant minced onion
1 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil

Preparation
To prepare sauce:
1. Combine honey and mustard in a small bowl; cover and chill.
2. Preheat oven to 400°.

To prepare chicken:
1. Combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes.
2. Drain chicken, discarding liquid.
3. Combine cornflakes and next 5 ingredients (cornflakes through pepper) in a large zip-top plastic bag
4. Add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken.
5. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan.
6. Bake at 400° for 4 minutes on each side or until done.
7. Serve with sauce.

Nutritional Information
Calories:185 (18% from fat)
Fat:3.7g (sat 0.8g,mono 1.2g,poly 1.2g)
Protein:21.6g
Carbohydrate:16g
Fiber:0.3g
Cholesterol:49mg
Iron:1.3mg
Sodium:306mg
Calcium:46mg

Baked Honey Mustard Chicken Bites

I am totally making these for the football game! 
Baked Honey Mustard Chicken Bites Only 1 Weight Watcher POINT!

POINTS® Value: 1

Servings: 24
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

Ingredients
1 pound(s) boneless, skinless chicken thigh(s), cut into 24 equal-size pieces
8 oz refrigerated bread stick dough
1/4 cup(s) honey mustard,
Dipping Sauce
3 Tbsp honey mustard
1 1/2 tsp low-sodium soy sauce
2 tsp chives, minced

Instructions
1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
2. Unroll dough and cut it into 24 strips; place strips horizontally in front of you. Top each strip with a piece of chicken and brush chicken with some mustard; roll dough around chicken (chicken will stick out on the ends).
3. Place chicken bites on prepared baking sheet. Bake until breadsticks are golden brown and chicken is cooked through, about 15 to 20 minutes. Let cool for 5 minutes before serving.
4. Meanwhile, combine mustard and soy sauce in a small bowl; sprinkle with chives. Yields 1 chicken bite per serving.

Honey Chicken Kabobs

Are you ready for some Honey Chicken Kabobs?

Amount Per Serving Calories: 178
Total Fat: 6.6g
Cholesterol: 45mg
Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 3 Hrs

Ingredients
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

Directions
1.In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.Preheat the grill for high heat.
3.Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Inspiration

I must admit that I admire "heather drive". http://heatherdrive.blogspot.com/ She is so creative and inspiring. I try to read her blog atleast once a month. When I was planning the wedding I was probably looking at her page a couple times a week. She has tons of "DIY" projects on there and recipies and books. It makes me want to do things! I know, kinda silly. But I think I will be posting more of the recipes that Danny and I have been trying on here and my new projects and goals. A bonus is that it keeps be busy and my mind off of food! My goal in the next couple of weeks is to find some good superbowl food for Danny and I. I am starting off by trying HeatherDrives Buffalo Chicken Strips.

Here is the recipie I found on her page.


Buffalo-Style Chicken Strips(Source: Amber's Delectable Delights, adapted from: CookingLight.com)Ingredients:- 4 tbsp. all-purpose flour- 2 tsp. garlic powder- 2 tsp. paprika- 1 tsp. onion powder- 1 tsp. salt- 1/4 tsp. cayenne pepper- 2 large egg whites, lightly beaten- 3 cups coarsely crushed cornflakes- 1 lb. chicken breasts, cut into 1/2-inch-thick strips- Cooking spray- 1/3 cup hot sauce (such as Crystal)- 1 tsp. hot pepper sauce (such as Tabasco)- 1/2 tsp. Worcestershire sauce- 1 tbsp. butter- 1/2 cup fat-free ranch dressing for dipping (can substitute blue cheese, BBQ sauce, ketchup... whatever you like to dip chicken fingers in)Directions:1. Preheat oven to 400°.2. Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.3. Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.4. Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. (I read in the comments that it's best not to drizzle it over the chicken, because it can cause the corn flakes to lose their crunch. If you make the hot sauce, I suggest dipping the chicken in it instead.)Serve with ranch dressing, celery, and carrots.