Crispy Honey-Dijon Baked Chicken Tenders
Ingredients
For the Chicken Tenders:
- Nonstick cooking spray 2 1/2 cups cornflakes cereal, crushed
- 2 boneless skinless chicken breasts cut into 4-5 vertical strips each
- 1-1/2 cups plain nonfat Greek yogurt
- 2 Tablespoons honey
- 2 Tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 2 1/2 cups cornflakes cereal crushed
For the Honey Mustard:
- 3 Tablespoons Dijon mustard
- 2 Tablespoons mayonnaise
- 2 Tablespoons honey
Instructions
- For the Chicken Tenders: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Coat with nonstick cooking spray.
- Cut chicken into strips and pat dry with a paper towel; set aside.
- In a large bowl, combine yogurt, honey, Dijon and salt, blending well. Place chicken into bowl and toss to coat tenders. Cover bowl and refrigerate for at least 30 minutes, up to 1 day.
- When ready to bake, place crushed cornflakes in a shallow dish. Toss tenders in cornflake mixture, pressing to coat on all sides. Place on prepared baking sheet and spray tenders with cooking spray.
- Bake for 20-25 minutes, or until chicken is thoroughly cooked. Serve with honey mustard (recipe below) if desired.
- For the Honey Mustard: Combine Dijon, mayonnaise and honey in a small bowl. Stir until well blended. For more zesty flavor (my preference), add 1 teaspoon of your favorite hot sauce, or to taste. Serve with chicken tenders, or refrigerate until ready to serve.
- Enjoy!