I was invited by Frito-Lay as a blogger to come up with a recipe inspired by one of their Regional Flavors. The Northeastern U.S. flavor? Lay’s Honey Mustard. I know, I know. I happened to publicly mention that I was not a fan of this particular flavor, as much as I do love some of their others. My kids on the other hand, flipped for them.
The nice part about the Lay's Regional Flavored potato chips, is that they are made with all natural ingredients and are cooked in healthier oils (like corn and sunflower) which contain 80% or more of polyunsaturated and monounsaturated fat - also known as the "good fats." They contain 0 grams of trans fats per serving!
In trying to decide which flavor to use my husband suggested I go with the region we live in and make something the boys would want to eat, while putting a healthy spin on things. Tonight for dinner I served baked chicken tenders 'breaded' with the Lay's Honey Mustard chips, along with a home made honey mustard sauce I tweaked from the Frito Lay website and a summer tomato cucumber salad with olive oil and balsamic. (The tomatoes and cucumbers were picked fresh from my father in law's garden.)
All four of my guys (three kids and husband) ate every last bite. To my surprise, I really liked dinner too. Even though I had felt the flavor had been too strong by itself (not much of a mustard fan to begin with), it was just right baked onto the chicken.
Here's the recipe in case you would like to try it:
1 1/4lb Chicken tender strips
Lay's Honey Mustard chips
Dredge chicken tenders in flour first, then into egg mixed with a few shakes of salt and pepper. I filled two small sandwich sized zip lock bags with the Honey Mustard chips and crushed them both. Instead of using breadcrumbs as I traditionally do, I rolled the chicken tenders into the crushed chips.
Bake the chicken in a 350 degree oven for 40 minutes.
For the honey mustard sauce - the Frito-Lay website lists the ingredients for their Creamy Honey Mustard Glaze as: ½ cup Dijon mustard, ¼ cup mayonnaise, ¼ cup honey, Pinch of kosher salt, Pinch of ground black pepper all mixed together. I substituted the Dijon mustard with spicy brown mustard and the honey with organic blue agave nectar at the requested amounts. Tasted great!
Now for the fun part! I get to host a giveaway! One lucky reader of mine will win a variety pack of Lay’s Regional Flavors potato chips, sent to them by Frito-Lay. What kind would you like to try? Leave me a comment on this blog (not my Facebook page) telling me which flavor you might like to try in a recipe all your own. The next flavors I would like to try are the Balsamic Sweet Onion and the Garden Tomato and Basil. I can already see the Italian recipes I could be creating with those flavors now...mmm!
Leave your comments at the end of this post! Winner will be picked at random. Deadline to enter is 12:01am August 27, 2011.
***Disclaimer: I was not paid to write this post. The recipe is my own creation. Frito-Lay provided me with the chips and my blog post is a form of entry for the contest. Frito-Lay will send the winner of this giveaway their variety pack.***