HANDS-ON TIME 30 minutes
Makes 6 servings (3 oz. chicken each).
EACH SERVING 299 cal., 9 g fat (4 g sat. fat), 185 mg chol.,346 mg
sodium, 19 g carb., 1 g fiber, 1 g sugars, 31 g pro.
BAKE 12 minutes at 450°F
Nonstick cooking spray
Ingredients
½ cup all-purpose flour
5 tsp. ranch dry salad dressing mix
3 eggs
2 cups panko bread crumbs (tip)
2 Tbsp. butter, melted
1 tsp. dry mustard
½ tsp. black pepper
1½ lb. chicken tenders
Directions
- Preheat oven to 450°F. Line a large baking sheet with foil. Coat
foil with cooking spray. - In a shallow dish combine flour and dressing mix. Put the eggs
in a separate shallow dish; lightly beat eggs with a fork. In a third
shallow dish stir together the bread crumbs, butter, dry mustard,
and pepper. - Dip chicken tenders in flour mixture, then eggs, then bread
crumb mixture to coat, turning and pressing to stick coating to
chicken. Place chicken on prepared baking sheet. Lightly coat top
of chicken with additional cooking spray. - Bake about 12 minutes or until golden and chicken is no longer
pink.
HONEY- MUSTARD DIPPING SAUCE
Stir together ½ cup mayonnaise, 1 Tbsp. honey, and
1 Tbsp. Dijon mustard or yellow mustard.
