I took a little hiatus from cooking when we were on vacation earlier this month, and struggled to get back in the kitchen groove when we returned. Sometimes when I get in to a “what should I make for dinner?!” panic and need dig into the pantry to get inspired. My friends at Ken’s Foods recently sent me some of the dressings from their line with some new flavors to try! My inspiration hit when I pulled a bottle of Dijon Honey Mustard dressing off the shelf.
I had a faint food memory come to mind of a dish my mom made for parties when I was a kid. It was a casserole with wild rice and chicken and some other ingredients that I couldn’t quite place, but the first taste of the Ken’s Dijon Honey Mustard dressing brought me back to it. I called my mom up to ask for the recipe, but it was lost over the years, and I told her I was going to follow the food-memories and try to recreate what I was remembered in a new dish. This time though, instead of making it in a casserole, I planned to modernize it as a rice bowl to serve for lunch or dinner.
The amazing honey mustard flavor of this dressing was what inspired me in the first place, so I decide that was the best place to infuse taste into the dish. I mixed a bit of the dressing into an egg wash to dip the chicken in before coating it with seasoned breadcrumbs; then I baked the chicken in the oven until crispy. The sweetness of the honey and tang of the Dijon mustard in the dressing elevated the chicken and infused tons of bold flavor.
I layered the bowls with crispy fresh mixed greens, nutty wild rice for a hearty base, and slices of the crispy baked chicken. To add more flavor and texture, I sprinkled crunchy sliced almonds, sweet dried cranberries, and just a few diced scallions on top. Then I finished the bowl off with more of Ken’s new dressing – the sweet and tangy flavored Dijon Honey Mustard. The result was a winning combination at our dinner table, and I’ve been eating the leftovers for lunch ever since. Get the full recipe details below:
- Wild Rice
- 1 Egg
- ¼ Cup of Ken’s Dijon Honey Mustard Dressing, plus more for serving
- 1 Cup of Panko breadcrumbs
- ½ Tsp. of garlic powder
- ½ Tsp. of onion powder
- ¼ Tsp. of paprika
- Salt and Pepper
- 1-1.25 Lbs. of Chicken Breasts (5-6 thin pieces)
- Cooking spray
- Mixed greens
- Sliced almonds
- Dried Cranberries
- Diced Scallions
- Pre-heat oven to 375 degrees; line a baking sheet with parchment paper.
- Cook wild rice as directed and transfer to a bowl to cool.
- In a bowl, whisk together one egg, ¼ cup of Ken’s Dijon Honey Mustard Dressing, and one tablespoon of warm water.
- In a separate bowl, season panko bread crumbs with garlic powder, onion powder, paprika, and salt and pepper.
- Dip chicken breasts in the egg and honey mustard mixture, and then dredge in the seasoned panko breadcrumbs before placing on the lined baking sheet. Repeat until all of the chicken pieces are coated with breading.
- Spray the chicken lightly with cooking spray before placing in the oven and baking for 25-30 minutes, or until the chicken’s internal temperature registers at 165 degrees.
- Broil the chicken for the final minute of cooking to crisp the outside. Remove from the oven and set aside to cool.
- Assemble the bowls by adding a handful of greens and a scoop of wild rice to each dish. Top with slices of the honey mustard chicken. Sprinkle sliced almonds, dried cranberries and diced scallions over the chicken. Serve with Ken’s Dijon Honey Mustard Dressing on the side.
Please note: This post was created in partnership with Ken’s Foods. All opinions, images, and content are my own. Thank you for supporting brands that support this site.
