Modified from Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik
1 tray (about 6 lbs) boneless, skinless chicken half-breasts
2 cups honey
1 cup spicy brown mustard (this is about an entire regular grocery store bottle)
3/4 cup olive oil
1 tbsp salt
1 tbsp granulated garlic
1 tbsp black pepper
3 cups panko
1 1/2 cups (8 oz) pecans, finely ground (we used the food processor)
Rinse and trim chicken as desired. Cut into strips. Divide chicken evenly between freezer bags (they did this in 12 strip entrees, we did 6 strip entrees).
Combine honey, mustard, oil, salt, garlic and pepper in a medium bowl. Divide sauce evenly among bags of chicken.
Seal bags.
Mix panko and pecans and divide among freezer bags and seal. They had to put the two smaller bags into a gallon bag - I just stored them both in the freezer.
Seal and freeze everything.
To Cook One Entree:
Completely thaw in refrigerator.
Preheat oven to 350.
Place breadcrumbs on plate. Bread each chicken strip, shaking off excess, and place on greased baking sheet.
Bake for 30 minutes or until chicken pulls apart easily and is no longer pink.