Menu Plan Monday (Sort Of)

Here's my incomplete menu for this week. When I normally would have been working on my menu and shopping list, I was busy shopping and cooking for two events we had this weekend. Anyway, here it is.

Tonight - Potato soup, rolls, salad
Tuesday - Pecan crusted chicken fingers (recipe below), oven roasted potatoes, broccoli
Wednesday- Turkey and the fixings, bringing sugar cookies and maybe spinach souffle
Thursday - Ham and the fixings, bringing sweet potato casserole and maybe something else
Friday - Something
Saturday - Something
Sunday - Something

Pecan Crusted Chicken Strips

Ingredients
10-12 boneless skinless chicken breasts
2 cups honey
1 cup spicy brown mustard
3/4 cup olive oil
1 T. salt
1 T. granulated garlic
1 T. black pepper
3 cups panko (Japanese breadcrumbs) -- we used regular breadcrumbs
1 1/2 cups pecans, finely ground
6 one-gallon freezer bags, label 3
3 one-quart freezer bags

Cooking day instructions
Rinse and trim chicken as desired. Cut each half breast lengthwise into three strips. Divide chicken evenly among the three unlabeled 1-gallon freezer bags. Combine honey, mustard, oil, salt, garlic, and pepper in a medium bowl. Divide sauce evenly over the chicken. Seal bags. Into each of the three 1-quart freezer bags, measure 1 cup panko and 1/2 cup pecans; seal. Place one bag of chicken and one bag of pecan/breadcrumb mixture into each labeled 1-gallon bag. Seal and freeze.

Serving day instructions
Completely thaw one entree in the refrigerator. Preheat the oven to 350 degrees F. Place breadcrumb mixture on a plate. Shake excess sauce off each piece of chicken, roll in crumbs, and place on a greased baking sheet. Bake for 30 minutes, or until chicken pulls apart easily and is no longer pink in the thickest part, and crust is golden.