Jas and I are both self proclamed chicken finger enthusiasts, and I was on the search for a healthier version when I came across this recipe on Pinterest.
Here is what you need
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1 lb boneless, skinless chicken tenders
Salt and black pepper to taste (I didn't use any salt)
3 egg whites, lightly beaten
2 cups panko bread crumbs (I used Italian style)
2 Tbsp Dijon mustard
1 tsp chipotle pepper puree (I used a chipotle sauce)
1 Tbsp honey
Salt and black pepper to taste (I didn't use any salt)
3 egg whites, lightly beaten
2 cups panko bread crumbs (I used Italian style)
2 Tbsp Dijon mustard
1 tsp chipotle pepper puree (I used a chipotle sauce)
1 Tbsp honey
Here is what you do (it's SO easy!)
* Preheat the oven to 450°F. Season the chicken with salt and pepper. Place the
egg whites in a shallow bowl. Place the crumbs in a shallow bowl and season those, too.
Dip the chicken tenders into the egg, then toss in the crumbs, being sure to
coat fully.
* Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray and bake for 10 to 12 minutes, until the crumbs have browned and the chicken is firm.
* Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all evenly coated with the spicy-sweet sauce. (I didn't toss, I just poured it over and used as a dipping sauce)
* Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray and bake for 10 to 12 minutes, until the crumbs have browned and the chicken is firm.
* Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all evenly coated with the spicy-sweet sauce. (I didn't toss, I just poured it over and used as a dipping sauce)
These were absolutely delicious! The sauce is really what makes them special. WARNING: the sauce is spicy!Follow me in Pinterest
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