I know this isn’t our traditional dessert posting, but it’s baked and full of yumminess that is worth sharing. This recipe comes from a cookbook Feeding our Families by Katie Newell. Katie is one of my new favorite foodies, known as the Healthnut Foodie, a title she earns the hard way. She was diagnosed with Juvenile Rheumatoid Arthritis at the age of four. Tired of looking healthy, yet feeling miserable, she took it upon herself to figure out a solution, other than medicines that weren’t really working.
She started studying nutrition and found that the “healthy foods” that she was eating were full of toxins and unhealthy ingredients. She made the decision to start cooking from scratch to ensure the foods she was making were free of the harmful ingredients. Soon she was feeling better, able to move and was able to eliminate a lot of the medicines that she was prescribed. AND the most incredible result was that she was able to give birth to her two adorable baby girls. A true gift as her doctors told her and her husband that it was not possible.
Katie’s story is amazing; she is not only a true inspiration, but her book and recipes are really, really good. The recipes are easy to make, really yummy and most importantly I feel good about the healthy food that I’m feeding my family. Katie and the Two Chicks share something in common; we believe in cooking/baking from scratch and rediscovering cooking the way our grandparents did it and Jamie and I agree with Katie that real food rocks!
To learn more about Katie’s story or better yet buy her cookbook check out her website www.healthnutfoodie.com.
Your favorite Chick from the North – Jill
- Chicken Tenders
- Chicken tenders - 1 1/2 pounds
- Unsweetened Coconut, organic & shredded - 1/2 cup
- Whole-wheat panko breadcrumbs - 1 cup
- Sea salt - 1 teaspoon
- Black pepper, fresh ground - 1 teaspoon
- egg - 1
- Dijon mustard - 1 tablespoon
- Honey Mustard Sauce
- Dijon mustard - 1/2 cup
- Honey - 1/2 cup
- Mayonnaise - 2 tablespoons
- Lemon Juice - 1 tablespoon
- Salt & Pepper - to taste
For the Chicken:
- Preheat oven 350 degrees F.
- In a small mixing bowl mix bread crumbs, coconut, salt, and fresh ground pepper.
- In a second small bowl, whisk together egg and Dijon mustard.
- Dip each chicken tender in egg mixture and then thoroughly coast with the breading.
- Place breaded chicken in a 13 x 9" glass baking dish (no added oil or fat needed!).
- Bake chicken for 20 to 25 minute, until chicken reaches an internal temperature of 160 - 165 degrees F.
- Remove from oven and let stand 5 minutes. This will bring the chicken up to 165 degrees F (the temperature needed to kill food borne bacteria) without drying out your chicken.
To Make Honey Mustard Sauce:
- In small bowl, mix all the ingredients and then season with salt and pepper, to taste.
- The sauce can be held in the refrigerator for 1 week.