Baked Panko Chicken Tenders with Honey Mustard Sauce

It was 9°C today here in Vancouver, Canada. It has been like this since Monday and it was a nice change from the cold, windy and rainy days we had last week. After work today, I went for a walk and enjoyed this glorious and sunny day. Just happy to come home and typed the write-up for the recipe I am sharing today.

If you Google chicken fingers, a lot of different recipes will come up. This is because chicken fingers, strips, tenders or whatever you want to call it, is a popular dish not only among kids but also for some adults. In this particular recipe, the chicken strips are coated with parmesan cheese, bread crumbs and some herbs and then baked. It is then served with a delicious honey mustard dipping sauce. One alternative is to slice the chicken into smaller pieces and have it with your favorite salad and using the honey mustard sauce as the dressing. My favorite way of eating this versatile dish is to have it in a wrap with shredded lettuce, tomato and the honey mustard sauce. Incredibly delicious!

Baked Panko Chicken Tenders with Honey Mustard Sauce

Liza Agbanlog

These baked Panko chicken tenders are so tender even though they are baked. The use of panko bread crumbs and a honey mustard sauce makes them so good.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course

Servings 4 servings

Calories 571 kcal

Ingredients

  

1x2x3x

• 4 chicken breasts (boneless, skinless)
• 2 eggs
• 1 cup Parmesan cheese (finely grated)
• 1 cup Panko bread crumbs (or fresh breadcrumbs)
• 4 tsp chopped fresh oregano or 2 tsp dried
• 1 tsp salt
• ½ tsp pepper
• ½ tsp paprika
• ¼ cup butter ,melted

Honey Mustard Sauce

• 1/3 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp liquid honey

Instructions

 

• In a small bowl, stir together ingredients for the sauce. Cover and refrigerate.
• Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until ½ inch thick. Cut lengthwise diagonal into 4X 1-1/2-inch strips.
• In a bowl, whisk eggs. In a shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika. One at a time, dip chicken strips into beaten eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
• Arrange on greased baking sheets; drizzle with butter. Bake in 425°F preheated oven for 20-25 minutes or until golden, crispy and no longer pink inside. Serve with dipping sauce.

Notes

Recipe source: Canadian Living Magazine: February 2007.

Nutrition

Calories: 571kcalCarbohydrates: 17gProtein: 38gFat: 38gSaturated Fat: 15gCholesterol: 209mgSodium: 1559mgPotassium: 523mgFiber: 1gSugar: 6gVitamin A: 860IUVitamin C: 1.3mgCalcium: 365mgIron: 2.3mg

Tried this recipe?Let us know how it was!