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Cinnamon and Honey December 1, 2009

Posted by Toy Lady in Cooking, Food, Freezer Meals.
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This is not your regular old chicken tenders – these little guys are crispy and sticky and sweet and buttery. . . and so easy to toss into the oven straight from the freezer!

PhotobucketI started with a few chicken breasts cut into “fingers” (and no, I know – chickens don’t actually have fingers).  You can also just as easily use chicken tenders, but usually I find boneless skinless chicken breasts are cheaper than the chicken tenders, and honestly, that tendon running up the middle of the chicken tender is just gross.   So just cut each breast into 4 or 5 finger-sized pieces.

Then you’re going to want to mix up a cinnamon-y breading for your chicken:
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  • ½ cup bread crumbs
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. each nutmeg, black pepper and turmeric

Stir those together and set aside, then whisk together an egg with about 1/4 cup of milk in another bowl.

Then just do your basic dredging thing – dip each piece of chicken in the egg mixture, roll it around in the bread crumb mixture, then lay it out flat on a baking sheet.

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Here’s the cool part – if you’re going to bake this right away, just spray the baking sheet, and you’re good to go.  But if you’re going to freeze it for later (which I recommend!), don’t bother spraying the sheet – just line it with either waxed or parchment paper.  Then, once the chicken is frozen, you can bundle it into a freezer bag, and you’re set.

Once you’ve got the chicken breaded and dealt with, make a quick cinnamon-honey sauce – in a microwavable container (or a small saucepan if you’re going Old School), combine:

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  • 1/4 c. butter
  • ½ c. honey
  • ½ tsp. cinnamon
  • 1 Tbsp. lemon juice

And that’s it.  Either nuke the sauce or gently heat it on the stovetop – or shove it in the freezer if that’s the way you’re going – the sauce also freezes just fine.

Now it’s time to get cooking – place your chicken tenders on a sprayed (maybe even lined with foil THEN sprayed) sheet pan, and stick them in a preheated 450° oven.

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Meanwhile, heat the honey-butter mixture until the butter is melted.  Let the chicken bake about 15 minutes, then take them out and pour the heated honey-butter sauce over the tenders – use all of it, even if it seems like too much.

Stick the tray back in the oven for another 10-15 minutes (depending on how big your “fingers” are and whether your chicken started out frozen) until the meat is done.

PhotobucketAnd that’s it.  Remove from the oven and serve immediately.  I’d suggest serving with Tater Tots and maybe a tossed salad, but that’s just me.

Here’s the cool thing – these chicken fingers taste almost like they’re coated with Cinnamon Life – you know, the cereal – only kind of a grown-up version.

Go ahead – give ’em a try – the printable version is right  here.

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Comments

1. sjbraun - December 2, 2009

Cinnamon honey sauce, huh? I’ll have to try that; interesting combo! BTW – made the turkey sandwiches last night and I loved them! So did the others – although their dislike of either dressing or gravy meant theirs looked a little different. Thanks for a great way to use T’giving leftovers!

I’m glad you enjoyed the hot turkey sandwiches! It’s one of my favorites – and the main reason we HAVE to have dressing on the rare occasions we roast turkey!

And the cinnamon-honey chicken is one of our favorites, which we really ought to do more often. IF there are any left over, they’re great rolled into a tortilla with a bit of mustard and shredded lettuce, too. 😉

2. Chicken Crack « Dark Side of the Fridge - December 15, 2009

[…] the cinnamon – honey chicken we did a few weeks ago kind of reminded me of another old favorite – completely different, […]

3. Heh – Pig Fingers! « Dark Side of the Fridge - January 19, 2010

[…] . . fiddled with our cinnamon honey chicken tenders?  I mean, say, instead of breadcrumbs seasoned with cinnamon and nutmeg, we started with corn […]


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