HONEY-MUSTARD BREADED CHICKEN
I get bored with the same old breaded chicken, so I came up with this simple recipe. The coating adds fast flavor to tender chicken cooked on the stovetop. -Laura Theofilis, Leonardtown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.
Nutrition Facts : Calories 338 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 583mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
CRISPY MUSTARD-ROASTED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
MUSTARD-MARINATED BREADED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Eight servings
Number Of Ingredients 13
Steps:
- To prepare the chicken, in a medium-size bowl combine the yogurt, mustard, paprika, cayenne, 1/2 teaspoon of salt and pepper to taste. Cut the chicken lengthwise into 1/4-inch-thick strips. Place the chicken in the bowl and toss to coat with the marinade. Cover and refrigerate for 1 hour.
- Meanwhile, to prepare the dipping sauce stir all of the ingredients together in a small bowl until well combined. Refrigerate if making ahead.
- Preheat the oven to 400 degrees. Place the bread crumbs in a shallow bowl and season with 1 teaspoon of the salt and pepper to taste. Roll the chicken strips in the bread crumbs to coat well. Thread each chicken strip onto 1 skewer.
- Spray a baking sheet lightly with the olive oil. Place the skewers on the pan and spray them lightly with the oil. Bake until the bread crumbs are browned and the chicken has cooked through, about 10 minutes per side. Set aside to cool. Refrigerate if making more than 1 hour ahead.
- Prepare a charcoal fire or preheat the broiler. Place the skewers on the grill or under the broiler until lightly charred and heated through, about 5 minutes per side. Serve hot with the dipping sauce.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 3 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 303 milligrams, Sugar 20 grams, TransFat 0 grams
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
CRUNCHY MUSTARD CHICKEN BAKE
Provided by Valerie Bertinelli
Categories main-dish
Time 4h5m
Yield 4 to 8 servings
Number Of Ingredients 20
Steps:
- Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
- Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
- Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
- To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
- While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
- Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
- Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
- Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
- Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.
MUSTARD BREADED CHICKEN
This recipe is from Taste of Home Best Ever Chicken Cookbook 2009. I do like using bread crumbs made at home from either a winter wheat bread of a dense whole wheat bread!
Provided by Sydney Mike
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-inch thickness.
- In a shallow bowl, combine bread crumbs & 1 teaspoon of the mustard.
- In another shallow bowl, combine honey & remaining mustard.
- Dip flattened chicken breasts in honey/mustard mixture & then coat each with crumbs.
- In a nonstick skillet, melt butter & cook chicken over medium heat 4-6 minutes on each side or until chicken juices run clear.
- Enjoy!
SPICY CHICKEN TENDERS WITH HONEY-MUSTARD
Provided by Giada De Laurentiis
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
- Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
- Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
- Arrange the chicken on a platter and serve the honey-mustard alongside.
SWEET AND SAVORY HONEY-MUSTARD BREADED CHICKEN
Another recipe I made up tonight after class when I discovered I probably should go to the store again at some point...LOL Anyway, it is quite easy and tastes great and I think it is something that would appeal to kids (my roommate is VERY picky and enjoyed this)
Provided by SaddleUp87
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 375.
- mix together dijon mustard and honey in a bowl.
- dip chicken breasts in mixture, then dredge in breadcrumbs.
- top chicken with a little garlic powder and pepper
- place in a casserole dish.
- bake for 25-30 mins.
- enjoy! (I like this dish with a side of broccoli).
Nutrition Facts : Calories 440.3, Fat 15.6, SaturatedFat 4.3, Cholesterol 93.1, Sodium 795, Carbohydrate 39.5, Fiber 2.1, Sugar 19.6, Protein 35.2
WHOLE ROASTED MUSTARD CHICKEN
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
- Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.
MUSTARD CHICKEN
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Provided by Juliet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g
HONEY-MUSTARD BAKED CHICKEN
I just love how easy this recipe is to put together! I like to bake the chicken ahead, chill it, and serve it as "finger food" for informal gatherings and picnics.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a large shallow baking pan. In saucepan, melt butter; stir in the remaining ingredients and heat through. Brush glaze over chicken. , Bake at 350° for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce.
Nutrition Facts : Calories 359 calories, Fat 23g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 21g protein.
BAKED MUSTARD-HERB CHICKEN LEGS
"A model of simplicity" is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko. Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later. It's dinner party-worthy fare, made just as easily on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, weekday, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
- Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 609 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN CUTLETS WITH MUSTARD
Steps:
- On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside.
- Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.
- Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes. (Lower the heat if the crust begins to brown too quickly.)
- Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams
PECAN-BREADED CHICKEN WITH MUSTARD SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder. Season with salt and pepper.
- Melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard.
- Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.
- Preheat oven to 200 degrees.
- Melt the remaining butter in a 12- to 14-inch skillet. Stir in the oil. When hot, saute as many pieces of the chicken as you can at one time without crowding them. Saute about 3 minutes on each side. Remove to a baking dish and place in the oven to keep warm.
- When the chicken is sauteed discard the butter and oil. If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.
- Stir the sour cream into the pan, scraping up any browned particles. Whisk in the remaining mustard, then season to taste with salt and pepper. Spoon the sauce onto four plates and top with a chicken breast.
Nutrition Facts : @context http, Calories 816, UnsaturatedFat 47 grams, Carbohydrate 8 grams, Fat 80 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 28 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 1 gram
BAKED MUSTARD CHICKEN
Make and share this Baked Mustard Chicken recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brush chicken with mustard and dredge in bread crumbs.
- Place in a 13- x 9- x 2-inch baking dish.
- Combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish.
- Cover and bake at 350 degrees for 45 minutes.
- Remove cover, sprinkle with paprika, and bake an additional 15 minutes.
MUSTARD-CRUSTED CRISPY CHICKEN THIGHS
These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!
Provided by Mandbsfablives
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
- Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
- Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
- Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Garnish with parsley to serve.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 32.2 g, Cholesterol 105 mg, Fat 22.4 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 10.7 g, Sodium 2005.9 mg, Sugar 1.7 g
MUSTARD-BRAISED CHICKEN
Steps:
- Stir 1 tablespoon oil, 1 tablespoon thyme, 1 1/2 teaspoons marjoram, dry mustard and 1/2 teaspoon rosemary in small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight.
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes. Transfer to bowl.
- Add onion to pot; sauté over medium-high heat until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard and 1 tablespoon thyme, 1 1/2 teaspoons marjoram and 1/2 teaspoon rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 25 minutes.
- Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.
SPICY BROWN MUSTARD CHICKEN
Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
Provided by ShadowB
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
- In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
- Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.5 g, Cholesterol 97.9 mg, Fat 17.2 g, Fiber 1.4 g, Protein 28.8 g, SaturatedFat 8.6 g, Sodium 793.8 mg, Sugar 1.2 g
HONEY-MUSTARD BAKED CHICKEN BREASTS
These honey-mustard baked chicken breasts are super easy, delicious, and healthy! What's not to like?
Provided by Stephen Williams
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
- Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
- Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 400.4 calories, Carbohydrate 61.7 g, Cholesterol 64.9 mg, Fat 4.4 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 1.2 g, Sodium 1335.6 mg, Sugar 36.5 g
ITALIAN BREADED CHICKEN WITH HONEY MUSTARD SAUCE
This is my husband's favorite dish. I kinda just made it up one day i feeling experimental and it's been a staple in our house ever since. For just a nice weekday meal or for a dinner party, it's sure to impress! The best part, it's supper easy to make! Even the most novice cook can do this.
Provided by Lil Miss Nikki
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven for 425°F.
- Turn a large skillet onto med-high heat
- Coat skillet with the olive oil.
- In one bowl, add eggs and beat with a fork.
- In the other bowl add bread crumbs.
- Coat chicken in the egg mixture then dip in the bread crumbs until coated.
- Then dip it again in the egg mixture then bread crumbs to get a nice breading around the chicken.
- Place chicken in the skillet.
- Let the chicken lay on both sides til their a nice crisp golden brown, about 2-3 minutes.
- Lay chicken on a greased backing sheet and brush on honey mustard.
- Cook for about 25 minute or unit chicken is done.
- Add mozzarella and return to oven for about 2 minutes for the cheese to melt.
Nutrition Facts : Calories 364.5, Fat 15.2, SaturatedFat 3, Cholesterol 244, Sodium 309.4, Carbohydrate 0.2, Sugar 0.1, Protein 53.2
HONEY MUSTARD-PANKO CHICKEN TENDERS
Panko chicken main dish.
Provided by sarah zajicek
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
- Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
- Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
- Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
- Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 29.9 g, Cholesterol 70.8 mg, Fat 12 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 3.1 g, Sodium 825.2 mg, Sugar 15.2 g
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