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    Chicken: Honey Dijon Chicken Croissant


    Source of Recipe


    Kathy Filsinger, Filsinger Winery, Temecula, posted to recipecircus by gijane

    List of Ingredients




    8 chicken tenders
    1/2 cup Italian bread crumbs with cheese
    2 teaspoons garlic powder
    2 teaspoons mixed poultry spices
    8 small croissants, sliced in half
    1 jar Honey-Dijon mustard
    1/2 cup shredded Monterey Jack cheese
    10 medium green olives with pimentos, finely chopped

    Recipe



    Clean chicken; dry slightly. Place bread crumbs, garlic powder and spices in a container. Roll chicken lightly in mixture. Put vegetable oil in bottom of frying pan, just to cover. Fry chicken about 10 minutes each side, being careful not to overcook. Line a 8x10 pan with sliced croissants. Line with a chicken tender between sliced croissants. Put about 1 teaspoon Dijon mustard over the chicken, then some cheese and about1/2 teaspoon chopped olives. Place in oven for about 10-15 minutes to melt cheese.

    Serve as a light lunch with a salad, or cool and cut for an appetizer or snack

 

 

 

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