Monday, October 3, 2011

Baked Honey Dijon Chicken Tenders

Put this recipe in your weekly menu plan! That is really all that I have to say. I loved the chicken - it baked up moist and with a great flavor. Just make sure to use thinner slices of chicken as they bake crispier than the thicker ones. I served with bbq and honey mustard dipping sauce (mix agave nectar and dijon mustard), asparagus and baked potatoes. I may have gotten a little crazy with the breadcrumbs because I used all of it on only 2 chicken breasts, so I may suggest increasing that amount by 1/2 or so.

Baked Honey Dijon Chicken Tenders (from This Woman Cooks!)
1 cup panko breadcrumbs
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
3 tbsp. butter, melted
heaping 1/4 cup Dijon mustard
1 Tbsp. honey
3 boneless skinless chicken breasts, sliced vertically into strips

Preheat oven to 400 degrees F. Prepare a large baking sheet and set aside.

In a large bowl, combine the breadcrumbs, salt, pepper, garlic powder and paprika. Set aside. In a separate bowl, combine melted butter, dijon mustard and honey; whisk until well combined.

Place the chicken strips into the mustard-butter mixture, then into the breadcrumbs. Coat evenly. Place onto the baking sheet and bake for 25-30 minutes, turning half way through.

1 comment: