Friday, March 23, 2012

Breaded Chicken Tenders with Honey Mustard

Breaded Chicken Tenders with Honey Mustard
  • 6 Tbsp. plain Greek yogurt
  • 1-2 Tbsp.  Dijon Mustard depending of preference of taste
  • 2 boneless, skinless chicken breasts, cut into strips
  • 1-1/2 cups finely crushed plain corn flakes
  • pepper to taste
  • 1/4 cup grated Parmesan cheese
  1. Preheat oven to 425°. Combine yogurt and Dijon in a bowl in a medium bowl; reserve 1/2 for dipping.
  2. Add chicken to remaining mayonnaise mixture; stir to coat. In a separate shallow dish mix corn flakes, pepper and Parmesan Cheese, then roll chicken in crumbs.
  3. Arrange on lightly sprayed baking sheet. Bake 10-15 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

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