Sunflower seed crusted chicken strips

1.0 cup Milk, 1%
1.0 tbsp Pepper, black
0.25 cup Yellow Mustard
1.0 tbsp Salt
2.0 tbsp Canola Oil
0.5 tsp Hot Pepper Sauce
0.5 oz Sunflower Seeds, without salt
2.0 tbsp Honey
4.0 tsp Grey Poupon Dijon Mustard
30.0 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
1.0 cup plain non fat yogurt
16.0 oz Chicken - Foster Farms Boneless Skinless Thin Cut Chicken Breast

In a shallow Bowl mix the milk hot sauce and two tablespoons of mustard together and add the chicken. Let it sit for at least 20 minutes or refrigerate overnight for best flavor. Pre-heat your oven to 350 degrees and take a cast-iron or oven safe Skillet put it on medium Heat. While your pan and oven are getting nice and hot stir together the chopped sunflower seeds the bread crumbs and the seasonings in a bowl. Take the chicken out of the milk and dip it into the sunflower seed mixture coating both sides putting it in a hot Skillet cooking for about five minutes and then flipping. After flipping finish cooking in the oven for about 7 to 8 minutes. In a clean small bowl mix together 2 tablespoons yellow mustard 2 tablespoons of Dijon mustard 2 tablespoons of honey and 2 tablespoons of plain yogurt for your dipping sauce Serving Size: Makes about 4 strips

Number of Servings: 4.0

Recipe submitted by SparkPeople user STORM5920.