Recipe: Crispy Chicken with Honey Dipping Sauce and Crispy Jalapeno Honey Chicken with Tomato-Corn Confetti for Heidi

CRISPY CHICKEN WITH HONEY DIPPING SAUCE
Source: Kraft Foods
Servings: 8

1 cup Miracle Whip Salad Dressing
1/4 cup honey
2 tablespoons Grey Poupon Dijon Mustard
2 tablespoons peanut butter
4 boneless skinless chicken breast halves (about 1-1/4 lb.) , cut into strips
1 1/2 cups finely crushed potato chips

Mix salad dressing, honey, mustard and peanut butter. Remove 1/2 cup of the salad dressing mixture; set remaining aside.

Brush chicken with 1/2 cup of the salad dressing mixture; coat with crushed chips. Place on greased cookie sheet.

Bake at 425 degrees F for 9 minutes. Turn.

Bake an additional 4 to 5 minutes or until chicken is cooked through and lightly browned. Serve with remaining salad dressing mixture as dipping sauce.

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CRISPY JALAPENO HONEY CHICKEN WITH TOMATO-CORN CONFETTI
Source: McCormick & Company

4 boneless, skinless chicken breasts
2 tablespoons honey
1 tablespoon finely chopped jalapeno pepper
1/4 teaspoon Garlic Powder
1 egg
3/4 cup unseasoned dry bread crumbs
1/4 cup flour
4 teaspoons Old Bay Seasoning
1 tablespoon McCormick Parsley Flakes
2 tablespoons oil
TOMATO-CORN CONFETTI:
3 plum tomatoes, chopped
1/2 cup whole kernel corn, canned or frozen
1 green onion, sliced
1 tablespoon lemon juice
1 teaspoon finely chopped jalapeno pepper
1/2 teaspoon Old Bay Seasoning

Wash and pat chicken dry.

In a shallow bowl blend honey, jalapeno pepper, garlic and egg.

On a separate plate, mix breadcrumbs, flour, OLD BAY Seasoning and parsley flakes.

Dip each chicken breast in honey mixture, then in breadcrumb mixture. Repeat with honey and breadcrumb mixture.

In a large non-stick skillet, heat oil over medium heat. Saute chicken 5-7 minutes per side or until chicken is done. Remove from skillet and keep warm.

Combine all ingredients for tomato-corn confetti. Serve over chicken.