Rachael Ray: Rachael's Daytime Talkshow

Cock-A-Doodle Skewers with Honey-Mustard Dipping Sauce

Aired on: October 12, 2011

You can make five lunches for under $15 that your kids (and wallet!) will love, thanks to Liz Vaccariello, Editor in Chief of Every Day with Rachael Ray magazine. Use the shopping list below for this recipe and her other lunch ideas:

Chicken Salad “Sushi” Rolls
PB&B Crunchies with Build-Your-Own Yogurt
Use-Your-Noodle Mini Frittatas
Spaghetti Salad with Herby Breadcrumbs

Ingredients

From the pantry
Mayo
Salt and pepper
EVOO - Extra Virgin Olive Oil
Pasta (we used spaghetti)
Dried herbs
Peanut butter
Jam
Cheese (we used part-skim mozzarella)
Honey
Mustard (we used Dijon-style)
Eggs
Milk
Flour
Shopping List
1 pound skinless, boneless chicken breast $2.99/lb.
1 apple $1.15 ($1.99/lb)
Sandwich bread (we used soft wheat) $1.99/loaf
1 carrot $ .25 ($.99/lb)
1 banana $ .20
1 cucumber $.79
Cherry tomatoes $2.50/pint
Yogurt (2 single-serving containers with granola) $2.78
Sunflower seeds $ .99
TOTAL $13.64

Yields: 6 skewers (3 skewers per serving)

Preparation

Cut 1 (about 8 ounce) skinless boneless chicken breast half into bite-size pieces.

In three separate bowls, place 1 egg, beaten, 1 cup AP flour, and remaining breadcrumbs (leftover from Spaghetti Salad).

Toss the chicken pieces in the flour, then dip each piece first in the egg, then in the breadcrumbs, turning to coat evenly. Bake the chicken pieces on a parchment-lined baking sheet at 400ºF until golden brown and cooked through, about 25-30 minutes.

Let cool, then thread onto 6 bamboo or plastic skewers alternating with cherry tomatoes and cubes of cheese. Can cover and refrigerate overnight before packing into lunchbox with honey-mustard sauce.

NOTES: This makes about 12 (1 to 11/2 inch) pieces. Can trim off sharp edge of skewer after threading with ingredients. As alternative, can pack nuggets separately from tomatoes and cheese. Can add seasonings (Cajun spice, paprika) to breadcrumbs before tossing.

For the Honey Mustard Sauce:

In a small bowl, stir together 3 tablespoons each Dijon-style mustard, honey, and mayo. Stir in 1 teaspoon lemon juice (optional; fresh or bottled). Can cover and chill for a week.