Some nights you feel like cooking a three-course gourmet meal. With dessert. And appetizers. And some nights, you don't. The Kid and I tend have more nights of the second variety and these chicken tenders (inspired by a recipe by his Auntie L) make a great quick fix meal. Served with a little steamed broccoli and fruit, you've got a pretty nutritionally-balanced meal in about 20 minutes or less.
The Kid's Quick Fix Chicken Tenders
1 chicken breast, sliced into "tender" size pieces
a squirt of Dijon-style mustard (We used Grey Poupon, but of course)
a squirt of honey (local is best - this is a proven allergy beater plus you help out your local beekeeper)
Enough Panko or Japanese-style bread crumbs to coat both sides of the chicken tenders
The Kid's Dipping Sauce:
1 part Dijon-style mustard
1 part mayonnaise
1/2 part honey or to taste
Preheat the oven to 375 degrees and get out two bowls and a glass baking dish. One bowl will hold your honey mustard mixture and the other is for your Panko. Add the mustard and the honey to one bowl and mix together with a whisk.
Dredge the chicken tenders through the mustard sauce before coating them with Panko. Place them in the glass baking dish.
Bake the chicken tenders for about 18 to 20 minutes or until the chicken is fully cooked. While they are cooking, you can prepare the Kid's dipping sauce if you are so inclined. But these little chicken tenders are so crunchy and flavorful on their own, you really don't need a dipping sauce.
Unless you're the Kid, of course!
