A thin and almost crispy way to make chicken for your kids without all of downsides of fried food

INGREDIENTS

For the Honey Mustard Sauce Glaze:

  • ½ c. Honey
  • ¼ c. Dijon Mustard
  • 1 Lemon (Juice Only)
  • Salt and Cracked Black Pepper (to taste)

For the Green Apple and Walnut Bruschetta:

  • 1 Granny Smith Apple (diced)
  • ½ Cup Walnuts (toasted and chopped)
  • 2 tbsp. Parsley (chopped)
  • 1 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

For the Chicken:

  • 2 Boneless Skinless Chicken Breasts (butterflied and pounded thin)
  • 1 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

INSTRUCTIONS

1. Make the glaze ahead of time by combining all glaze ingredients together and setting aside to rest. For the bruschetta, combine all ingredients and reserve for topping the chicken. 

2. Butterfly each chicken breast and pound with a meat mallet until they are about ¼ inch thick or thinner. Dress the chicken with olive oil, salt, and pepper and place on a grill heated to medium high. Once the chicken is cooked thoroughly to 165, baste the finished breast with the honey mustard glaze and top with the bruschetta and serve. 

 

Tip: Flattening the surface of the meat always makes it crispier and therefore kid friendly. Try breading the chicken breasts cutlet style and finishing with the same topping for a Milanese–like presentation. 

Total prep/cooking time: 25 minutes

Serves: 22

Recommended Sides:

  • Grilled Asparagus
  • Mashed Potatoes