Happy Monday everyone! After a weekend away I came home last night and decided to make one of my favorite fall recipes. The best part about it is that my husband, Bjorn, loves this dish too. There is a really sweet back story to this recipe too. Rewind to four years ago when I was still living in Atlanta...my mom was visiting and I invited Bjorn over for dinner to meet her for the first time. She made this dish for us and it was so flavorful and memorable that Bjorn still talks about that night every time I make it! I wanted to share the recipe with you all since it has a special meaning in our relationship...who knows, maybe it will for you too!
What you'll need:
1/2 cup canola oil
1 chicken breast
1/2 cup flour
1 cup Panko breadcrumbs
1/2 cup of apple cider vinegar
1 tbs honey mustard
1 tsp honey
1 gala apple
2 cups of spinach
Start by cutting your chicken breast into thin strips.
Use three shallow bowls for breading your chicken strips. One for the flour, one for the egg, and the last one for the Panko breadcrumbs.
Start by completely covering the chicken strips with flour. Then dip them in the egg wash one at a time and lastly, cover in the breadcrumbs. Get ready to get your hands messy!
Pour the canola oil in a pan and bring to medium-high heat. (The oil should cover the bottom of the pan, so adjust amount depending on the size of the pan you use). Make sure all of your chicken strips are prepared before putting in the oil. You should hear sizzling when putting them in the pan!
Get all of your strips in the pan, and let them cook for approximately 4 minutes or until the bottoms are golden brown.
Carefully flip the chicken strips with a pair of tongs. Let them cook for an additional 4-5 minutes.
Once the chicken is cooked through, remove from the pan and place on a plate with a paper towel. This will soak up the extra oil off the chicken.
Discard the remaining oil that is left in the pan and put the pan back on the stove over medium-low heat. Add the apple cider vinegar, honey mustard, and honey. Whisk together to form your sauce. (The brown specs in the image below are pieces of breadcrumbs from the chicken...totally fine to leave those in!)
Dice the gala apple into small cubes. Toss into the sauce and let simmer for about 5 minutes. Add the spinach and let it cook down (approximately 1 minute).
All finished! Place a few chicken strips on top a bed of brown rice or quinoa then top with your spinach, apples, and sauce. Add salt and pepper to taste.
How delicious does that look?? You can play around with the measurements of the apple cider vinegar and the honey mustard. Bjorn and I enjoy the strong flavor of the vinegar so sometimes we add more, so feel free to adjust to your preference as well. It is not a difficult recipe and takes approximately 30 minutes from start to finish. The bold flavor and crunch from the chicken are what makes this dish one of my favorites! I hope you all enjoy it too! :)