Thursday, 23 April 2009

Baked Chicken Tenders with Honey Mustard Sauce

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These are really easy to make and they're baked so ohhhhhh so much better for you. I've done this various ways as far as the coating. For this one I used some corn flakes and some bread crumbs together along with the flaked almond and parmesan. I've also done it with just cornflakes and parmesan. Experiment with it they're all good.

Preheat Oven to 400 Degrees F. Line baking sheet with aluminium foil and spray with oil or drizzle with oil. I use the spray as it's just easier to work with.

4 skinless boneless chicken breasts cut into strips
4 Tbsp sour cream
1 tsp smoked paprika
salt and apepper to taste
1 cup any cereal crushed or bread crumbs with any seasoning you prefer
1/2 cup breadcrumbs
1/4 c flaked almonds or sliced almonds
1/4 c grated parmesan cheese

In a large mixing bowl or ziploc bag (I use the bag it's easier clean up) mix your sour cream, paprika, salt and pepper and add the chicken strips and place in the refrigerator for at least one hour to marinate. I crush my cereal in a ziploc bag with a rolling in.

Combine cereal, bread crumbs, almonds and parmesan in a ziploc bag or bowl and mix well.
Add chicken strips to bag with cereal mixture and toss until it's all covered evenly. Arrange on your baking sheet and drizzle or spray over a little oil on top.
Bake for 10 minutes then turn over and bake for approximately 5 - 10 more until browned and cooked through.
Serve with Honey Mustard Dipping Sauce or Sweet Chili Dipping Sauce

Honey Mustard Dipping Sauce:
2 tbsp Dijon Mustard
2 tbsp mayonnaise
1 tbsp lemon or lime juice
1 tbsp honey
Mix thoroughly and serve.
I used lime juice instead of the lemon because that was what I had and it was wonderful.

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