This past weekend I had the awesome privilege of having my life long friend Meg stay with us. Our families grew up together. It was such fun to reminisce about our shared past- skiing and camping trips, kids, siblings, parents (our Dad's are each other's Godfathers), vacations, it goes on and on. The young adult years brought separate paths. Our lives converged again in our late 20s when Meg moved to the Northwest corner of Connecticut. We have raised our families together and their friendships move the family bonds into the fourth generation- imagine the memories we've shared!
On Saturday evening we had a small get together to honor Meg's visit to the area. My goal was to spend time with Meg, not in the kitchen cooking. I decided to make maple roasted chicken fingers. It is a simple process that was given to me by an amazing women Pricilla, who has kept our family in affordable organic veggies for years. The recipe was passed along to Pricilla by an Amish friend ages ago. The mustard sauce is one that came from my mother-in-law, Inez. It was a tradition at their Easter table. It goes perfectly with the chicken and keeps for at least a month in the fridge.Maple Roasted Chicken
- Place chicken breast strips in a large ziplock bag
- Cover strips with maple syrup
- Marinate for at least 2 hours, the longer the better- even over night
- Roll marinated strips in panko (or regular) bread crumbs ( I add a few of my favorite spices to the crumbs- i.e. salt, pepper, garlic powder, herb de provence)
- Place chicken on a greased cookie sheet
- Bake at 350 for about 20 minuets (depending on the size/thickness of the meat)- turn half way through cooking time
Serve the chicken with your favorite dipping sauce or try Inez's Mustard Sauce.
Mustard Sauce
( I use Meads Maple Syrup instead of sugar)
LWC
yum yum yum ..did I say this was yum..
ReplyDeleteAll to do with the Mead's Maple Syrup!!!
ReplyDelete