Baked Panko Chicken Tenders with Honey Mustard Sauce

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.

Course Main Course

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 571kcal

Author Liza Agbanlog

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.

Notes

Recipe source: Canadian Living Magazine: February 2007.

Nutrition