Ingredients
- Boneless, skinless chicken breasts
- Panko breadcrumbs
- Parmesan cheese
- Eggs
- Honey
- Dijon mustard
- Spices (salt, pepper, paprika)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice chicken breasts into even strips for uniform cooking.
- Set up three bowls: one with whisked eggs, another with panko mixed with Parmesan cheese, and the last with spices.
- Coat each chicken strip in egg then in the panko mixture, pressing gently to ensure an even layer sticks.
- Arrange the coated strips on the prepared baking sheet and lightly spray with cooking oil.
- Bake for 20-25 minutes until golden brown and cooked through.
- While baking, mix honey and Dijon mustard in a bowl until smooth for the dip.
- Serve hot alongside the honey mustard dip.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 tenders (120g)
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg