Monday, October 22, 2012
Secret Recipe Club: Honey Dijon Chicken Tenders
It's time for another installment of the Secret Recipe Club! I was assigned a totally fabulous blog--Sweetly Serendipity--written by the amazing Taryn. She lives in Boston, which is probably my favorite city so far, so I'm really jealous, and she loves food. That love of food shows in every picture and every recipe. I had a long list of delicious things to try until my oven and slow cooker bit the dust. Completely. On the same day. For 3 weeks I've cooked in an electric frying pan, a dutch oven, a toaster oven or on a single portable burner. And I cook for 9 people, at least. Sigh.
Needless to say, the Fresh Peaches and Cream Cookies, Raspberry Crumble Cheesecake bars, and the Strawberry Banana Oatmeal Squares (just to name a few of the endless yummy baked goods) will have to wait until I can get a new oven. Oh the joys of being on a budget! :) So I hope Taryn will accept my apologies for not being able to truly do her blog justice. But I am her newest follower, so there's no excuse for me not to try her desserts soon.
For this month, I chose to make Honey Dijon Chicken Tenders. It was something I could make in my dutch oven (outside over charcoal briquettes) and I knew my family would love it. All I have to do is say "Chicken Fingers" and my kiddos are doing the happy dance. And I have to say, these are some of the best I've made. We tried them with several different dipping sauces, but BBQ sauce and ranch dressing were the hands down favorites. No surprise there!
Honey Dijon Chicken Tenders
1 cup panko breadcrumbs
3/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp paprika
pinch cayenne pepper
3 Tbs butter, melted
heaping 1/4 cup Dijon mustard
1 Tbs honey
1 1/2 lbs boneless, skinless chicken breasts, cut into vertical strips
Preheat the oven to 400 degrees. Lay a baking rack over a baking sheet and spray with nonstick cooking spray.
In a pie plate, combine the panko, salt, pepper, garlic powder, paprika, and cayenne. In another pie plate, or a wide, shallow bowl, whisk together the butter, mustard, and honey.
Working one chicken strip at a time, dip the chicken first into the mustard mixture, then the panko. Turn and pat the breadcrumbs on all sides to be sure each piece of chicken is fully coated.
Carefully arrange the chicken tenders on the baking sheet, and cook 25-30 minutes, or until they are golden-brown and the chicken is cooked through. Serve with your preferred dipping sauce (honey mustard, ketchup, BBQ sauce, ranch..).