Baked Panko Chicken Tenders with Honey Mustard Sauce
Ingredients
- 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.
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