Honey-Mustard Chicken Breasts

 oprah.com

Usually you have chicken fingers and team them up with your favorites sauce like honey mustard but  this recipe in cooperates the honey & mustard right into the coating.  Sounds like a recipe the whole family would enjoy.

Ingredients:

• Vegetable oil nonstick spray, for the pan
• 4 (6 ounce) boneless skinless chicken breasts, trimmed and lightly pounded to uniform thickness
• Salt and freshly ground pepper, to taste
• 2 Tbs. Dijon mustard, preferably whole grain
• 2 Tbs. honey
• 2 1/2 cups fresh breadcrumbs
• 4 Tbs. olive oil, divided

Directions:
Position rack in the center of the oven and preheat to 400.  Spray baking sheet with vegetable oil.

Season the chicken with salt and pepper.  Mix the mustard and honey in a shallow dish.  Spread the breadcrumbs in another dish.  Dip each breast in the mustard to coat on both sides.  Dip both sides of each breast in the crumbs, patting them to adhere.  Set aside on a plate.
Heat 2 Tbs. oil in a large skillet over medium heat until the oil is very not but not smoking.  Add 2 chicken breasts cook until the undersides coatings are golden brown, about 2 minutes.  Turn and brown the other sides, about 2 minutes more.  Transfer to a baking sheet.  Repeat with the remaining 2 Tbs. oil and breasts.

Bake the breasts on baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot.

Tupps Tidbits ~ make sure you preheat the oil in the pan before adding chicken

These tasty tenders baked up crisp on the outside and juicy on the inside. They're a favorite finger food for at our house! KEEPER!

Tilapia Tacos

~Taste of home, April/May 2014

If you like fish tacos and wanted to make them at home...this slimmed-down recipe lets you enjoy them anytime you want.

1 egg
1 Tbsp. fat free skim milk
1/2 tsp. green hot pepper sauce
1/2 cup cornmeal

2 Tbsp. all-purpose flour

1/4 tsp. ground cumin
1/4 tsp. pepper
4 tilapia fillets (4 oz. each)
Cut lengthwise in half
4 tsp. olive oil
1 can (15oz) southwestern black beans
8  corn tortillas (6 in.) warmed
3 plum tomatoes, chopped
2 cups shredded cabbage
1/2 cup salsa verde
1/4 cup minced fresh cilantro
1 medium lime, cut into 8 wedges


1.  Preheat oven to 375.  In a shallow bowl, whisk egg, milk and pepper sauce.  In another shallow bowl mix cornmeal, flour, cumin and pepper.  Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating stick.  Place on a baking sheet coated with cooking spray.  Drizzle tops with oil.  Bake 15-20 or until fish flakes easily with a fork.

2.  Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally.  Serve tilapia in tortillas; top with bean, tomatoes, cabbage, salsa verde and cilantro.  Serve with lime wedges.

Tupps Tidbits~ easy to prepare, warm tortillas in microwave or in hot skillet

We have never really tried fried fish taco at home or made a recipe with salsa verde.  Tupps was really excited about this recipe. The homemade breading for the fish made a light and crispy coating and will definitely use it again.  It wasn't awful tasting but it lacked many things.  We did care for the raw cabbage even though it added a crunch.  NOT A KEEPER in our house!!!