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I'm still on my quest to cook from my gazillion cookbooks in my collection. The other day I brought you a wonderful side dish of Cajun Roasted Potatoes which were a major hit!
Today, to go with those potatoes, I've served up a main dish of Crunchy Honey Lime Chicken. I found this recipe in the cookbook by Mary Younkin, The Weeknight Dinner Cookbook. This sounded like the perfect dinner to serve on a weeknight. Something quick and light, but slightly different than your usual chicken dish.
This recipe has the option of frying or baking the chicken. I chose to bake them for a healthier meal. The recipe also uses chicken tenders for ease of preparation and I chose to use chicken breasts that I cut into strips as I prefer them over tenders.
The dish has the perfect pop of flavors. Tender juicy baked chicken strips drizzled with honey and lime make the perfect weeknight dinner. Make sure and don't skip the honey or the lime as they make this dish a winner!
What do I need to make this? Good baking sheets are a must. I love these. You want ones that are sturdy and hold up well to high oven temperatures. A good cooling rack that fits the baking sheet is a plus. I use these. They fit perfectly on a half sheet pan and they elevate the chicken so that air can flow above and below to ensure a crispy crust all around. No soggy bottoms! Some items like these breading trays, and tongs are nice to haves but very handy
All in all we just loved both the Crunchy Honey Lime Chicken and the Cajun Roasted Potatoes together. This was the perfect combo we needed for a quick yet tasty weeknight dinner. Plus, any leftovers taste just as good the next day for lunch!
Enjoy!
Crunchy Honey Lime Chicken
slightly adapted from The Weeknight Dinner Cookbook
serves 4
1/4 cup all purpose flour
1 tsp chili powder
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 egg
2 tbsp. milk
1 lb boneless skinless chicken breasts
1 1/2 cups panko breadcrumbs, toasted if desired
cooking spray
2 large limes, cut into wedges
1/4 cup honey
Pre-heat the oven to 425 degrees. Set a wire cooling rack over a baking sheet and spray with cooking spray and set aside.
Whisk together the flour, chili powder, salt, pepper, and cayenne in a medium-size bowl. Add the egg and milk and whisk until smooth. Place the panko in a medium-size bowl. Cut the chicken breasts into 1 1/2 inch strips. Add the chicken strips to the flour mixture turning to coat both sides. Shake off excess. Place the coated chicken strips in the panko and press into the mixture, turning to coat both sides. Place the strips on the wire rack on top of the baking sheet. Repeat until all chicken is coated.
Spray the tops of the chicken with cooking spray. Place in the oven and cook 10-15 minutes until chicken is golden brown and cooked through. Remove from the oven and place chicken on a platter. Drizzle with honey and squeeze lime juice over the chicken. Serve with the remaining lime wedges.
Today, to go with those potatoes, I've served up a main dish of Crunchy Honey Lime Chicken. I found this recipe in the cookbook by Mary Younkin, The Weeknight Dinner Cookbook. This sounded like the perfect dinner to serve on a weeknight. Something quick and light, but slightly different than your usual chicken dish.
The dish has the perfect pop of flavors. Tender juicy baked chicken strips drizzled with honey and lime make the perfect weeknight dinner. Make sure and don't skip the honey or the lime as they make this dish a winner!
What do I need to make this? Good baking sheets are a must. I love these. You want ones that are sturdy and hold up well to high oven temperatures. A good cooling rack that fits the baking sheet is a plus. I use these. They fit perfectly on a half sheet pan and they elevate the chicken so that air can flow above and below to ensure a crispy crust all around. No soggy bottoms! Some items like these breading trays, and tongs are nice to haves but very handy
All in all we just loved both the Crunchy Honey Lime Chicken and the Cajun Roasted Potatoes together. This was the perfect combo we needed for a quick yet tasty weeknight dinner. Plus, any leftovers taste just as good the next day for lunch!
Enjoy!
Crunchy Honey Lime Chicken
slightly adapted from The Weeknight Dinner Cookbook
serves 4
1/4 cup all purpose flour
1 tsp chili powder
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 egg
2 tbsp. milk
1 lb boneless skinless chicken breasts
1 1/2 cups panko breadcrumbs, toasted if desired
cooking spray
2 large limes, cut into wedges
1/4 cup honey
Pre-heat the oven to 425 degrees. Set a wire cooling rack over a baking sheet and spray with cooking spray and set aside.
Whisk together the flour, chili powder, salt, pepper, and cayenne in a medium-size bowl. Add the egg and milk and whisk until smooth. Place the panko in a medium-size bowl. Cut the chicken breasts into 1 1/2 inch strips. Add the chicken strips to the flour mixture turning to coat both sides. Shake off excess. Place the coated chicken strips in the panko and press into the mixture, turning to coat both sides. Place the strips on the wire rack on top of the baking sheet. Repeat until all chicken is coated.
Spray the tops of the chicken with cooking spray. Place in the oven and cook 10-15 minutes until chicken is golden brown and cooked through. Remove from the oven and place chicken on a platter. Drizzle with honey and squeeze lime juice over the chicken. Serve with the remaining lime wedges.
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