School Lunchbox: Chicken tenders with honey mustard dip, potato gratin and steamed veggies

Crispy chicken tenders with honey and mustard dip, potato gratin, steamed veggies.

Crispy chicken tenders with honey and mustard dip, potato gratin, steamed veggies.

Just because it’s Monday, and I am feeling slightly homesick for TGI Fridays, so, I planned dear son’s menu based on his favourite dish there – chicken tenders and honey mustard dip. For starch, quick gratin potatoes with some milk and cheese thrown in for the extra calcium, (just in case he needs it.)

Chicken Tenders (adapted from Pioneer Woman)

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  • 1 de-boned chicken breast – sliced into strips
  • 3/4 cup buttermilk (if not available, add 1 tablespoon lemon juice to 1/2 cup milk)
  • 1/2 cup all purpose flour – season with salt, freshly ground pepper, dash of paprika, allspice, dried oregano, dried thyme
  • Some oil for shallow frying
  1. Marinate chicken strips in 1/2 cup buttermilk for at least 30 minutes
  2. Sprinkle 2 tablespoons of buttermilk into seasoned flour and mix with fork until slightly clumpy
  3. Heat oil – be careful not to get the pan too hot
  4. Dredge chicken strips in the flour and fry till golden (medium heat)

For honey mustard dip

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  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard (that’s what I have, any yellow mustard will do)
  • 1 tablespoon honey
  • a squeeze of lemon juice

Mix all the above for the dip, keep cool in the fridge till ready to use. Dear son loves to dunk even his steamed veggies in this.

Potato Gratin (for 1)

  • some butter for greasing bowl
  • 1 potato – peel and slice thinly
  • 1/2 onion chopped (optional)
  • 1/2 garlic chopped (optional)
  • salt and freshly ground black pepper
  • 1/4 cup milk + 2 tablespoons  freshly grated parmesan or cheddar
  1. Grease small oven proof bowl with a little butter – I used the small bowl used for serving side soup for chicken rice
  2. Put a layer of sliced potato at the bottom of the bowl, season with salt and pepper, sprinkle some onion and garlic.
  3. Put another layer of sliced potatoes, season with salt and pepper
  4. Put a layer of onion and garlic for every 2 layers of seasoned potato.
  5. Pour milk and cheese mix over potatoes – bake in 180 degree celcius oven for 25 – 30 minutes.
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About mumstech
Retired at 40 after working in various industries including banking and financial services, oil and gas as well as higher education.Now a stay-at-home mum, cheerleader for husband and son, cleaner, nutritionist, cook, laundry lady, driver, clerk cum administration assistant, public relations, personal assistant... I never knew that squeaky clean floors can give me such satisfaction!

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