lb boneless, skinless chicken tenderloins
tb olive oil
tsp freshly ground pepper
tsp crushed red peppers
tsp 33rd & Galena, to taste (penzeys spice)
tsp brown mustard seed
Preheat oven to 350. Heat 1 tb oil in a Dutch oven or oven-safe pan. Season the chicken with pepper, crushed pepper, and 33rd & galena. Place half of the chicken in the pan and cook both sides until golden. Remove from pan and set aside. Add the second batch of chicken and an extra 1 tb of oil if needed brown both sides. In the meantime mix the yogurt, honey and mustard see in a small bowl. Return all the chicken to the pan, drizzle the yogurt sauce over the chicken and put pan in the oven and bake at 350 for 15-20 minutes.