INGREDIENTS:

• Organic chicken breasts, cut into cutlets, or organic chicken cutlets
• 1 tablespoon Chosen Foods avocado + coconut oil blend
• 1 cup organic bread crumbs, panko, or gluten-free versions of either of those
• 1 tablespoon fresh grated ginger or 1/2 teaspoon ground ginger
• 1/8 teaspoon (or less) ground black pepper
• 1 clove garlic, minced, or 1/8 ground garlic powder
• 1 large heaping Dijon mustard
• Pinch salt
• 1/8 teaspoon ground paprika
• 1 egg, scrambled
• 1 tablespoon raw, local honey
• 2 tablespoons Cowell’s Thundering herd Mandarin Red Wine Vinegar salad dressing or 1/4 teaspoon Bragg’s Apple Cider vinegar and a pinch of coconut sugar
• 1/2 teaspoon fresh squeezed mandarin or orange juice
• Pink ground chili powder
• Sprayable avocado + coconut oil
• 1 tablespoon freeze-dried chives

DIRECTIONS:

1. In a small bowl, add honey with 1/4 teaspoon hot water until honey thins
2. In a medium-sized bowl, add egg, dressing, oil, Dijon, and honey mix
3. Add chicken to mustard + honey and let sit for a minimum of 10-20 minutes to marinade chicken.
4. In a separate bowl, add breadcrumbs / panko, and all seasonings + spices
5. Once chicken has sat in marinade desired time, pick one piece at a time and dip into breadcrumb mix until chicken cutlet is evenly coated
6. Add each piece to a large parking pan sprayed with leasable avocado + coconut oil (that tolerates up to 490 degrees F like Chosen Foods)
7. Bake chicken at 450 F for 25 minutes, or until breadcrumbs / panko is crispy
8. Remove, let cool, and serve immediately

* leftovers of these little guys are amazing! Just be sure to reheat in a toaster oven so they get crispy again 🙂