Chicken Tenders With Creamy Honey Mustard |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/3 cup all-purpose flour |
1 large egg, lightly beaten |
coarse salt and pepper |
4 cups crisp rice cereal |
2 tablespoons olive oil |
1 1/2 lbs chicken tenders (tenderloins) |
1/2 cup reduced-fat sour cream |
2 tablespoons dijon mustard |
1 tablespoon honey |
4 medium carrots, cut into sticks |
1 cucumber, halved lengthwise, seeded, and cut into sticks |
Directions:
1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
3. Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
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