Honey Dijon Chicken Tenders

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Chicken fingers dipped in honey mustard are probably my favorite thing ever.  When Mark and I were first dating, it’s all I ordered when we went out to eat. I’ve branched out since then, but I still get really excited about them.
 
I was recently talking easy weeknight meals with some friends and one of them, Katie, suggested this recipe. I was immediately completely smitten.  These are so good and so easy! Make them. You won’t regret it.
 
 
Honey Dijon Chicken Tenders
(From Pink Parsley)
Serves 4

1 c. panko breadcrumbs
3/4 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/4 t. paprika
Pinch cayenne pepper
3 T. butter, melted
Heaping 1/4 c. Dijon mustard
1 T. honey
1 1/2 lbs. boneless, skinless chicken breasts, cut into vertical strips

Preheat the oven to 400F degrees.  Lay a baking rack over a baking sheet and spray with nonstick cooking spray.

In a pie plate, combine the panko, salt, pepper, garlic powder, paprika, and cayenne.  In another pie plate, or a wide, shallow bowl, whisk together the butter, mustard, and honey.  Working one chicken strip at a time, dip the chicken first into the mustard mixture, then the panko.  Turn and pat the breadcrumbs on all sides to be sure each piece of chicken is fully coated.

Carefully arrange the chicken tenders on the baking sheet, and cook 25-30 minutes, or until they are golden-brown and the chicken is cooked through.


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