Friday, May 1, 2009

Chicken Tenders with Honey Mustard Dip

After Arielle's track meet, I was planning on taking Arielle and Adam out for pizza but Adam says he eats pizza all the time at college, so I had to get more creative and motivated to make something he'd like. I found chicken tenderloins in the freezer and knew he'd like chicken tenders. I found a recipe in a Food Magazine (sorry - can't remember which edition) and a honey mustard dip.
1/3 cup flour
1 large egg, lightly beaten
coarse salt & ground pepper
4 cups crisp rice cereal (I used Progresso Garlic an Herb bread crumbs instead.. plus this mix gave more of a flavor than I imagine the cereal would)
2 tablespoons olive oil (I didn't use with the bread crumbs, but I guess I could have)
1 1/2 lbs chicken tenders
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon honey (I used a lot more - play with it because all honeys have different degrees of sweetness - I was even thinking of using agave nectar; next time)
Preheat oven to 475 degress. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture (or bread crumbs), pressing to help it adhere. Place on a baking sheet (I should have sprayed it, and bake until light golden brown and cooked through, 10-15 minutes, turning over halfway though.
Meanwhile, in a small bowl, mix together sour cream, mustard and honey; season with salt and pepper. Serve with tenders. We also had carrot sticks to dip in it.

Breading the tenders.

The dip

1 comment:

  1. ummmm... this sounds good! I just recently discovered my love for mustard, so this might be right up my alley! :)