This is listed as an appitizor on the HealthyEdge Web site but I made it as part of a meal. It was really easy, fast and all my family ate it. I have put Jan's Tips inside the " " marks.
2 skinless, boneless organic chicken breasts
Olive oil (as needed)
1/2 cup whole grain bread crumbs "I put Kashi Nuggest brand cereal in my blender with some roasted wassabi edamame to make the bread crumbs. If you use store bought crumbs watch for preservatives, additives and other toxins"
1/2 tsp sea salt
1/4 tsp cracked black pepper
3 tbsp honey
2 tbsp Dijon mustard
1/4 cup olive oil
2 tbsp raspberry preserves (naturally sweetened)
# Preheat oven to 400 degrees.
# Cut the chicken breasts into 4 or 5 pieces (lengthwise).
# To create more pieces, cut into smaller sections. "or buy more chicken" Place pieces in a bowl. Add enough olive oil to cover pieces and stir to coat pieces evenly. "I added the honey to the olive oil as a coating. I think the honey made it coat the chicken better than olive oil alone. I put them together in a big baggie and put the chicken pieces in too. The honey and oil mixed up real nice without any messy bowl"
# In a plastic zip lock bag, mix whole grain bread crumbs, sea salt, and black pepper. Add chicken strips, 3 or 4 at a time, and shake to coat pieces with bread crumbs.
# Arrange the chicken strips on a non-stick or lightly oiled (olive oil spray) baking sheet. Bake 10 minutes, turn strips over and continue baking 5 to 10 minutes, until browned.
# In a small bowl, combine the honey, Dijon mustard, raspberry preserves and cup olive oil. Season with sea salt and cracked black pepper. Serve as a dip for the baked chicken fingers. "The finger strips are so good I didn't bother making the dip and every last piece of chicken was gone"