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.

Macadamia Honey Bars

Although these bar cookies are a bit bland in the appearance department, they have a nice honey flavor that complements the macadamia nuts very well. If I make them again I think I will double the crust so it is thicker. My rating: 3.5 out of 5.

Macadamia Honey Bars

1 1/3 cups flour

1/4 tsp salt

1 cup sugar, divided

1 cup butter, divided

1 egg

6 oz macadamia nuts

1/4 cup honey

2/3 cup heavy cream

Combine flour, salt, and 1/4 cup sugar in a medium bowl. Cut 1/2 cup butter into mixture until crumbly.

Beat the egg in a small bowl and then add to mixture. Continue cutting the mixture until well-combined.

Grease a 9x13 pan. Press dough evenly into the pan. Bake at 350 degrees for 20 minutes or until very lightly browned.

Chop macadamia nuts into small pieces but don't pulverize them. Spread them in a single layer on a pan and bake for 6 minutes.

Place remaining 1/2 cup butter into a medium saucepan on medium heat. Once butter has melted, add 3/4 cup sugar, honey, and cream.

Stir occasionally until mixture reaches the medium-ball stage (240 degrees). I prefer not to use a candy thermometer. Keep a bowl of cold water near the stove and occasionally drop a small spoonful of the topping into the water. Use your fingers to squish the topping and see how hard it is. When it is done, you should be able to form a ball that can be squished but isn't overly soft.

Stir macadamia nuts into topping and pour over crust.

Bake at 350 for an additional 5 minutes.

Allow to cool at room temperature for 2 hours.