Chicken Tenders with Honey Mustard

By dmscott52

Ingredients

• Sauce:
• 1/4 cup honey
• 3 T. Dijon mustard
• ders:
• 4 skinless, boneless chicken breasts ( 1 1/4 pounds total).
• 1 sleeve (about 4 ounces) Ritz crackers
• 1 clove garlic, finely chopped
• 2 T. chopped fresh parsley
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1 egg
• 1 T. cold water
• 1/4 cup honey

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Sauce:
1. In a bowl, stir together the honey and mustard.
2. Cover and set aside

Tenders:
1. Set oven at 375 degrees. Have on hand a 12-inch baking dish that will hold the chicken breasts in one layer and not crowd them. (sometimes I use an extra baking dish to avoid crowding). Use a brush or paper towels to rub oil in the dish.

2. Cut each chicken breast into 4 horizontal pieces. Set aside while you make the crumbs.

3. Place crackers in a gallon plastic zipper bag. Add the garlic, parsley, salt, pepper, and paprika. Zipper the bag. With a rolling pin, crush the crackers in the bag until mixture forms coarse crumbs.

4. In a large shallow plate, beat the egg and water. Place 3 or 4 chicken pieces in the egg mixture and turn to coat them all over.

5. One at a time, using tongs, transfer the pieces of chicken to the bag of crumbs. Using the bag, press the coating on the chicken. With tongs, lift the chicken from the bag, shaking off the pieces to remove excess crumbs. Repeat with remaining chicken. Set them in the dish and use a spoon to drizzle them with honey.

6. Bake the chicken for 30 to 35 minutes or until the chicken springs back when pressed in the middle with your finger and the crumbs are golden brown. Serve with honey mustard.