Ingredients
SAUCE:3/4 cup mayonnaise4 teaspoons honey1-1/2 teaspoons Dijon mustardCHICKEN:1/2 cup dry bread crumbs1/4 cup sesame seeds2 teaspoons minced fresh parsley1/2 cup mayonnaise1 teaspoon onion powder1 teaspoon ground mustard1/4 teaspoon pepper1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 to 4 tablespoons canola oil
Preparation
In a small bowl, mix sauce ingredients. Refrigerate until serving.
In a shallow bowl, mix bread crumbs, sesame seeds and parsley. In a separate shallow bowl, mix mayonnaise and seasonings. Dip chicken in mayonnaise mixture, then in crumb mixture, patting to help coating adhere to all sides.
In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add chicken in batches; cook until chicken is no longer pink, turning occasionally and adding additional oil as needed. Serve with sauce.
