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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) skinless chicken tenders |
salt and black pepper to taste |
3 egg whites, lightly beaten |
2 cup(s) panko |
2 tablespoon(s) dijon mustard |
1 teaspoon(s) chipotle pepper puree |
1 tablespoon(s) honey |
Directions:
1. Preheat oven to 450 - season the chicken with salt and pepper. Place egg whites in a shallow bowl, and crumbs (season them too) on a plate. Dip the tenders into the egg and toss them in the crumbs.
2. Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray; bake for 10 - 12 minutes, until the crumbs have browned and the chicken is firm.
3. Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all evenly coated.
4. Add hot sauce to the egg whites or cayenne pepper.......
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