Are you still looking in the pantry and the fridge wondering what do you make for dinner on Tuesday night? Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce is the answer. It is simple and delicious and sure to please even the pickiest of eaters.
Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce
Prepare three pans for dredging. Pan number 1 for flour, paprika, and red pepper. Pan number 2 for whisked eggs. Pan number 3 for crushed macadamia and coconut. Take the chicken thighs that have been cut in two and dredge beginning with the flour, then egg, then macadamia coconut mixture.
In a non-stick pan, add the coconut oil and allow to melt on medium heat. Allow one side of the chicken to brown before turning over and cooking the other side. About 3-4 minutes. It is important to keep the temperature down to medium to avoid burning.
Once both sides of the chicken are browned, place on a wire rack over a baking sheet. Bake the remainder of the way in the oven at 350 degrees for another 10-15 minutes. While the chicken is finishing in the oven, make the Honey and Whole grain mustard sauce.
It would be fine to substitute chicken tenders in this recipe if that is what you have on hand. Enjoy!
In a large glass bowl, whip the softened cream cheese with a rubber spatula, until it is easy to work with. Stir in the mayonnaise, Greek yogurt, and cheeses. Fold in the artichoke hearts, water chestnuts, bacon and then finally the spinach and Knorr mix. Blend well.
Place dip mixture into an 8 inch cast iron skillet. Sprinkle the top with more Gruyere cheese and Parmesan. Bake at 350 degrees for 30 minutes or until the mixture is bubbly. Turn the oven up to 400 degrees and place the dip on the top rack closest to the heat to allow the cheese to brown. About 3-5 more minutes.
Serve this dip hot out of the oven with either corn tortilla chips or sliced baguette bread.
Also, green onions and chopped fresh garlic add a nice addition. Or even a drizzle or two of Sriracha Pepper Sauce.