Wednesday, May 5, 2010

Honey Mustard Chicken Tenders

Here's a slightly more sophisticated chicken nugget with honey mustard--although the Wendy's version is delicious too!

Honey Mustard Chicken Tenders

1/2 cup mayonnaise
2 Tbsp yellow mustard
1/2 tsp garlic powder
1 Tbsp vinegar
1 1/2 Tbsp honey
Salt and Pepper
1 lb chicken tenders
2 cups panko bread crumbs

Whisk together mayonnaise, mustard, garlic, vinegar, and honey. Add salt and pepper to taste. Reserve 1/4 of the sauce in a separate bowl.

Place chicken tenders (or chicken breasts cut into strips) into a pie dish. Pour in remaining sauce. Turn chicken to coat. Cover with plastic wrap and refrigerate at least four hours.

Preheat oven to 400 degrees.

Place panko bread crumbs into another pie dish. Remove chicken from the refrigerator. Pick up each individual piece, place in the bread crumbs, and stir to coat.

Bake chicken on a greased cookie sheet for 20-25 minutes. Then turn on broiler and broil for an additional 1-2 minutes per side or until lightly browned.

Serve with reserved sauce.