You must make this. These chicken tenders are delicious and such a great weeknight meal! My husband and I love a chicken tender and these are a healthier alternative to the beloved fried version. Rosemary and pecans give these a great flavor as well as the crunch that is needed in a tender.
We served these with oven baked parmesan fries! Yum!
Pecan Rosemary Baked Chicken Tenders with Honey Mustard Dip
Here is what you'll need:
- 4 boneless, skinless chicken breasts, halved and cut into 1-inch strips (I actually used 6 for lots of leftovers)
- 1 cup buttermilk
- 2 teaspoons seasoned salt
- 1 teaspoon pepper
- 2/3 cup Progresso panko crumbs
- 2/3 cup finely chopped pecans
- 2 teaspoons fresh rosemary, finely chopped
- 3 Tablespoons Dijon mustard
- 3 Tablespoons honey
Preparation:
- Place chicken, 1 teaspoon salt, 1/2 teaspoon pepper, and buttermilk in a large plastic bag. Marinate in the fridge for 1 hour.
- Preheat oven to 425°. Combine panko, pecans, rosemary, remaining salt and pepper in a shallow dish. Drain buttermilk from chicken and discard buttermilk. Dredge chicken in panko mixture. Place a wire rack over a baking sheet and spray with cooking spray. Lay chicken in a single layer and bake for 15 to 20 minutes, or until chicken is cooked through. For extra crispness, broil for about 5 minutes.
- In a small bowl, combine Dijon mustard and honey. Serve mustard sauce with chicken tenders.
Seriously delicious and very kid friendly. They won't be able to see the rosemary you snuck in there :)
Original recipe: Baked Bree
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