Baked Chicken Tenders - Cooking with Confetti

Honey Dijon Mustard Baked Chicken Tenders

Baked Chicken Tenders should definitely be added to your weekly dinner rotation. With this easy, fun and healthier version of fried tenders you’ll be sure to make everyone happy at the dinner table that night.

Honey Dijon Mustard I think is my favorite condiment and people are always dipping the chicken tenders in it but why not marinate/coat the chicken with it.

**If you don’t like mustard you coat the chicken old school way with a beaten egg.

Ingredients:

1lb chicken tenders

1 cup panko bread crumbs

1 cup pretzels – crushed to crumbs

1 cup of Honey Dijon Mustard: (I used Honey Dijon because I like the little kick the Dijon gives it. I think it balances out the sweetness)

1 tbsp dried oregano

½ tsp salt

½ tsp garlic powder

Side Salad:

Mixed Greens: (preferred baby arugula, baby kale, baby spinach)

Lemon Dijon Dressing

Directions:

Step 1:

Pre Heat Oven to 425 Degrees.

Step 2:

In a large enough bowl to dip, put Dijon in one bowl, and in a second bowl add/mix the panko, pretzels, and seasonings together.

Step 3:

Add 2 tablespoons of olive oil your baking dish. Just enough to coat the bottom so the chicken doesn’t stick.

Step 4:

Bake the chicken for 12 minutes. Once the timing goes off take the chicken out and flip each piece and cook the other side another 12 minutes. 24 minutes total bake time. Flipping allows both sides of the crust to cook nicely.

Step 5:

Start whisking up the dressing and put in the fridge.

Step 6:

Take chicken out of the oven, let cool a minute. While it cools, put the lettuce in a bowl, get the dressing out and put two pieces of chicken on top and dress the bowl with your fresh made dressing.