Everyday Food 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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From April 2007 issue of Everyday Food by Martha Stewart. A VERY QUICK, great rendition of a classic; only a little bit lighter since they are baked, not fried! The honey mustard sauce is very good and I would consider using it as a salad dressing. The magazine suggested serving carrot sticks and celery alongside for dipping; recipe was also recommended great for kids. Ingredients:
1/3 cup flour |
1 large egg, lightly beaten |
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 |
Directions:
1. Preheat oven to 475 degrees. Place flour in a shallow bowl; and the egg in a second one, season both with salt and pepper.
2. Pulse cereal and oil in a food processor until fine crumbs form, season with salt and pepper and transfer to a third shallow bowl. (I used a blender).
3. Coat chicken: first in the flour, letting excess drip off; then in the egg, letting excess drip off; and lastly in the crumb mixture, pressing the mixture onto chicken well so that it will adhere.
4. Place on cookie sheet and bake until light golden brown and cooked through, about 10 to 15 minutes; turning them over halfway through.
5. FOR THE DIPPING SAUCE: In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve with chicken tenders.
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