Last weekend we went out for dinner, Ryan ordered chicken tenders. The plate was piled so high that he couldn’t eat them all. I, on the other hand, ordered the 500 calorie grilled chicken and shrimp, which left me drooling over Ryan’s dinner. So much so, that I’ve been thinking about chicken tenders all week. But, hey, chicken tenders are fattening, right? Nope, they don’t have to be with just a few ingredient “changer-uppers” and baking instead of frying. I thought too, how could we make the “perfect Ryan chicken tender dinner” even better. Well, he only had a tiny side of honey mustard dipping sauce to go with his mound of chicken. So why not just combine the best of both worlds, by dredging the chicken in a honey mustard sauce. Yeah, that’s the ticket, a hint of honey mustard baked right into the chicken, and of course plenty of extra honey mustard sauce for dipping. Enjoy! (I did.)
- •2 pounds boneless, skinless chicken breasts, cut into strips
- •freshly ground black pepper, to taste
- •1 cup corn flakes
- •1 cup Panko
- •1 tablespoon Italian seasoning
- •1/2 teaspoon garlic powder
- •1/2 teaspoon chili powder
- •1/4 teaspoon onion powder
- garnish with fresh or dried parsley leaves
- •1/4 cup mayonnaise
- •1/4 cup Greek yogurt
- •1/4 cup honey
- •2 tablespoons mustard
- •2 tablespoons Dijon mustard
- •1 egg (added to divided sauce)
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper set aside.
- In a small bowl, whisk together mayonnaise, Greek yogurt, honey and mustards. Refrigerate while you make the chicken coating.
- Combine corn flakes, Panko, Italian seasoning, garlic powder, chili power and onion powder in a food processor until mixture resembles coarse crumbs.
- Season chicken with pepper, to taste.
- Divide the honey mustard in half. Save one half for dipping sauce. To the other half, add one beaten egg.
- Dip a couple pieces of chicken into honey mustard, then dredge in corn flake mixture, pressing to coat.
- Place chicken onto the prepared baking sheet and bake for 20 minutes, or until the crust is golden brown and the chicken is completely cooked.
- Serve immediately, with reserved honey mustard sauce and garnished with parsley.