Recipe: Honey Glazed Chicken w/ Dill Dipping Sauce

I helped with very little of the cooking over Pesach. I took a little rest from everything including preparing food. It was nice. It's also really nice to be back in my own kitchen thinking up new and different recipes. Healthy ones. For the next little while at least. I didn't gain any weight over the holidays. (phew!) Nevertheless, I still have 4-7 lbs to get rid of to reach my ultimate weight loss goal. I get alot of questions about my weight loss journey and how I keep the lbs off while still enjoying good food. I love good food! I would like to dedicate an entire post to that topic. Not to boast but to address those questions and help others who are in the same position as I was in. Whether it's 2 lbs, 30 or even 100 it is very hard work for many people. So I would like to put all my tips and ideas together that worked well for me and others I shared it with. I will eventually post it.

This one was not very intricate and yeah it's yet another chicken recipe but it was very good and considering how many requests I got for the recipe I just have to share. So here goes:

 Honey Glazed Chicken with Dill Dipping Sauce
Serves 4-6
Crispy Sweet Chicken. One of my more healthy recipes. Simple in preparation. What's better then that.
 The dish is from my sister in laws purim mishloach manos "basket" she got it the Ch. Tree Shops. I think it is gorgeous and I will definitely head over there and pick up some others. Presentation is something I continue to work on.

1 Package Chicken Cutlets
2 Boxes Lieber's Honey Glazed Coat & Bake 
2 Eggs
A Little Veg Oil to lightly grease a baking pan

4 Tablespoons Low Fat Mayo
1/4 Cup Dill Pickle Juice
1 Tsp Dill Spice
1 Tsp Fresh Chopped Garlic
1 Tablespoon Sugar
1/4 Tsp Salt
A Sprinkle Pepper

 1. Set up a  "breading station" on a counter or table with two separate shallow dishes or plates. Whisk the eggs together and place it into one of the dishes. Pour the 2 Packets of coat and bake onto the second dish.

2. Cut the chicken into long strips. Swirl a piece around in the egg and then roll it into the coat and bake mixture so that it is completely covered in it.

3. Lay the pieces of coated chicken out in a greased baking pan. Bake them on 400 for 25-30 minutes.

4. Prepare the dill dipping sauce by combining the mayo, pickle juice, dill, fresh garlic , sugar, salt and pepper. Mix them together well until the sauce becomes the consistency you like best.

5. To serve lay the pieces out onto a plate and keep the dill sauce to the side in a bowl for dipping.

My thoughts:  Minus the sugar that's a pretty healthy meal. You can replace the sugar  in the dipping sauce with any lower fat substitute as well if you would like to make it even healthier.  

What I learned: Coat and bake has something in it that burns very easy- a sweetener perhaps. If you see the pan getting burnt spots take it out of the oven and add a little extra oil to avoid setting the smoke alarm off. Also chicken cutlets tend to get dried out if they are in the oven for too long so keep an eye on the time. When they seem ready take them out.

Some extras: Over Pesach there was a small mishap with some potatoes that were supposed to be chopped up for a salad but instead were mashed. Although I had planned for it to be a cooking free holiday I decided to help out. Who says you can't make a potato salad with mashed potatoes? So anyways I threw a couple of ingredients together for a dressing and my sister in law chopped up some israeli pickles and scallions and walla a delicious salad. Inspired by that whole scenario I planned to recreate the same salad but then when I saw how much leftover dill dipping sauce there was I decided to do something similar but different instead. I boiled up about 6 potatoes, chopped up some dill gerkins, and a bunch of scallions. I smashed all the potatoes and and added the dill dipping sauce from the chicken recipe. I served this salad on this side of the chicken. It tasted great! Quick question for all of you: do you peel your potatoes before you boil them or boil them with their skin and then take the peel off. I find it so much easier to boil them with their skin still on or maybe that's me being lazy? I noticed everyone peeling potatoes before boiling them over the entire holiday and it got me thinking.

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XOX. Gigi.
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