I have to admit though.. I love eating these. They’re better then chicken strips and nuggets, they are much more tender and less dry because of the ingredient mix, and you can make lots and keep them for after school or midnight snacking. You can dip them in a variety of sauces and add peas and corn if your kids don’t object. And better yet, they’re simple enough to have the kids prepare themselves. So moms, with Mother’s Day this weekend, take a break from the kitchen, leave the recipe on the counter and the ingredients in the fridge and enjoy the weekend with your meticulously polished and pedicured feet kicked up on the chaise lounge!
4 large boneless chicken breasts
1/2 c. or more if needed of mayonnaise
2 dashes of hot sauce like Tapatia
1 tsp. crushed garlic
½ onion, finely chopped
2 tsp. fresh or dry chopped parsley
2 tsp. fresh or dry thyme
2 scallions thinly sliced
1½ cups breadcrumbs or Panko crumbs
Salt & pepper to taste
Sometimes I add peas or corn as well as cheese like cheddar or Parmesan depending on the kind of dipping sauce I’m making.
Boil chicken. When cool enough to handle shred or finely chop. Add the rest of ingredients and mix until well blended. If you need to, adjust bread crumbs or mayonnaise. Form into patties. Fry in oil and 1 tsp. butter on both sides until golden brown.
Honey Mustard Sauce