I was fortunate enough to attend a wonderful local event that featured honey bees and all the splendid fruits of their labor. Everyone was asked to bring a honey or pollinator food dish to share, so I created this: Bee Pollen Breaded Honey-Dijon Chicken with Greek Honey Yogurt. It caused quite a buzz and was “bee-licious”! “Bee” sure to appreciate all the wonderful foods we wouldn’t have if it weren’t for these sweet little creatures. Click on this link (or copy and paste it into your browser) to view a list of pollinated foods: http://pollinator.org/list_of_pollinated_food.htm
Don’t forget to support your local bee keepers and Apiaries!
- Dijon Mustard
- Boneless, skinless chicken tenders and/or breasts
- Bee pollen
- Salt & pepper
- Extra virgin olive oil
- Greek yogurt
- Honey-Dijon Marinade
- Pour approx.. half the bottle of Dijon mustard into a large mixing bowl
- Add 2/3’s of a bottle of honey (honey bear size)
- Wisk well
- Place chicken into large zip lock bags, pour even amounts of marinade into the bag and let it marinate over night or for one hour (in the refrigerator of course)
- Add enough breadcrumbs to a large bowl to coat all of your chicken. Add 1 cup of bee pollen, salt & pepper (to taste) and mix well.
- Heat extra virgin olive oil in a large frying pan.
- Bread the marinated chicken and fry in the olive oil.
- Cook on medium heat until breading is medium brown and crispy on both sides.
- Remember – if your oil is smoking it’s too hot – turn down the heat a smidge.
- Add approx.. 1 ½ cups of Greek yogurt (plain) to a bowl
- Add the rest of the honey from the honey bear jar and mix well.
- Taste it – if it’s too sweet for your liking add a bit more yogurt. If you don’t taste enough honey add a little more.
Serve breasts or tenders whole or cut into nibble size if you’re going to a party or event.