Mustard-Dill Chicken Strips
Minutes Prep Time: 30
Minutes Total Time: 90
Servings: 4
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 90
Servings: 4
Difficulty: easy
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons chopped fresh dill weed
1/4 teaspoon salt
1 cup fat free milk
1/4 cup distilled white vinegar
1 egg
3 tablespoons Gulden's® Spicy Brown Mustard
1 pound boneless skinless chicken breast halves
PAM® Original No-Stick Cooking Spray
Fresh dill weed sprigs, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 77 mg | 8% |
Carbohydrate | 12 g | 4% |
Cholesterol | 120 mg | 40% |
Total Fat | 5 g | 8% |
Iron | 1 mg | 7% |
Calories | 227 kcal | 11% |
Sodium | 290 mg | 12% |
Protein | 30 g | 60% |
Saturated Fat | 1 g | 7% |
Sugars | 9 g | 1% |
Vitamin C | 0 |
Combine sugar, flour, dill weed and salt in small saucepan. Gradually add milk, stirring constantly with wire whisk until well blended. Add vinegar, egg and mustard; mix well. Cook over medium heat 10 minutes, or until thickened and bubbly, stirring constantly. Cool slightly.
Cut chicken breast halves into four strips, about 3/4-inch wide each. Arrange chicken in single layer in shallow baking dish. Pour 3/4 cup of the dill sauce over chicken; toss to coat. Cover; refrigerate at least 1 hour to marinate. Cover and refrigerate remaining dill sauce.
Preheat oven broiler. Spray rack of broiler pan with cooking spray. Drain chicken; discard marinade. Place chicken on prepared broiler pan. Broil, 6 to 8 inches from heat, 10 minutes, or until chicken strips are no longer pink in centers, turning and brushing frequently with 1/4 cup of the reserved sauce.
Place chicken on serving plate; top with the remaining dill sauce. Garnish with dill weed sprigs, if desired.
Great Substitute: Substitute 1/2 teaspoon dried dill weed for the chopped fresh dill weed.
Mustard-Dill Chicken Strips