Girl Scout Cookie Recipe Contest
The Girl Scouts of Western Washington are sponsoring a recipe competition. Contestants are asked to enter a recipe using Girl Scout cookies. Although desserts are the most popular way to use Girl Scout cookies, contestants are encouraged to work outside the "cookie box" and also consider savory recipes. More details on the contest can be found at this website: www.girlscoutsww.org/recipecontestIf you're in the mood for Girl Scout cookies (and who isn't?), they will soon be available for public purchase. The sale date begins February 28 and ends March 16, 2014. Here is a link for a cookie locator, to help you find the nearest site sale. Don't miss out!! http://cookielocator.littlebrownie.com/
I have decided to step up to the challenge of developing a recipe that is not a dessert. Yikes! How can one compete with desserts?!?! My family members (including my Girl Scout daughter) have been very helpful in coming up with the perfect main dish. They have been taste-testing and giving feedback to help perfect this recipe. We all think this is a really yummy chicken dinner. The Trefoil and pretzel crumbs make a crunchy, crispy coating that is fabulous. The sweetness from the Trefoil shortbread cookies blends superbly with the honey in the sauce. The honey Dijon sauce is used to coat the chicken before cooking and then also used for dipping your chicken bites while eating. This sauce is like a party in your mouth! It's RIDICULOUS!!
Trefoil/Pretzel Encrusted Chicken
with Honey Dijon Sauce
Prep time: 22 minutes
Cook time: 26 minutes
Total time: 48 minutes
Yield: 5 servings
Ingredients:
12 Trefoil Girl Scout Cookies2 cups pretzel crumbs
1/2 cup panko bread crumbs
1/2 cup of grape seed oil or olive oil
1/3 cup honey
1/2 cup Dijon mustard
1/4 water
2 tablespoons apple cider vinegar
2 tablespoons orange juice
freshly ground salt and pepper
2 pounds boneless chicken breast
1/2 cup flour
Directions:
- Preheat oven to 400 degrees. Spray oil onto large non-stick baking sheet.
- Put Trefoil Girl Scout cookies into food processor. Pulse until you have crumbs.
- Toast Trefoil cookie crumbs and Panko bread crumbs together in a skillet over medium heat, stirring often. When lightly golden, remove from heat and allow to cool.
- Put pretzels in food processor. Pulse until coarsely ground. Add them to a medium bowl, mix with cookie and panko crumbs.
- Sauce: In a separate bowl, add oil, honey, Dijon mustard, water, red wine vinegar and orange juice. Mix until smooth.
- Use a mallet to pound the chicken breasts to an even thickness. Season with pepper and salt.
- Pour half the sauce into a shallow dish. Put flour on a large plate. Put half of the pretzel/cookie crumb mixture into a shallow dish. (Use the other half of the pretzel mixture to add to this dish, as needed.)
- Drag a chicken breast through the flour, coating both sides. Then dredge the breast through the Dijon sauce, allowing excess to drip into dish. Then coat the chicken with pretzel mixture, patting the crumbs on, if necessary. Place coated chicken on a greased baking sheet.
- Bake 24 minutes at 400 degrees (until the internal temperature of the chicken is 165 degrees)
- Serve the chicken breasts with the remaining honey Dijon sauce, as a dipping sauce or pour over the top of your chicken.
For all you social media nuts (you know who you are) you can find more Girl Scout Cookie details at facebook.com/GirlScoutsWW and twitter.com/#!/GirlScoutsWW #GSCookieRecipe
2 cups panko crumbs
2 cups pretzel crumbs*
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey (Iike clover or orange blossom)
1/4 cup bottled water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed
Read more at http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/#bdpZWfWX8t3JjAiG.99
Ingredients
2 cups panko crumbs
2 cups pretzel crumbs*
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey (Iike clover or orange blossom)
1/4 cup bottled water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed
Read more at http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/#bdpZWfWX8t3JjAiG.99
Ingredients
2 cups panko crumbs
2 cups pretzel crumbs*
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey (Iike clover or orange blossom)
1/4 cup bottled water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed
Read more at http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/#bdpZWfWX8t3JjAiG.99
Ingredients
2 cups panko crumbs
2 cups pretzel crumbs*
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey (Iike clover or orange blossom)
1/4 cup bottled water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed
Read more at http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/#bdpZWfWX8t3JjAiG.99
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