I have to admit to a huge fondness for chicken tenders with honey mustard. Had my parents allowed it, I would have survived solely on this meal when I was young. Luckily for me and for my cholesterol, they didn't, but I still enjoy this meal as a special treat. This chicken tender recipe comes from Ellie Krieger and it is a much lightened version of my childhood favorite. The honey mustard is seriously amazing...I'm considering making a vat of it. 🙂
1 ¼ lbs. boneless, skinless chicken breast tenderloins, cut across into ½-inch strips
½ cup low-fat buttermilk
4 cups whole-grain corn cereal
¼ teaspoon salt
pinch of pepper
1 head lettuce, washed and sliced
2 tomatoes, diced
⅓ cup dijon mustard
2 tsp. mayonnaise
2 tbs. honey
Preheat oven to 400 degrees. Combine chicken and buttermilk in a shallow dish, turning the chicken to coat. Cover, and chill for 15 minutes. Coat two baking sheets with cooking spray.
Put cereal in a sealable plastic bag and crush (with a mallet, rolling pin, or skillet). Transfer crumbs to a shallow dish and season with salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the prepared baking sheets. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheets to cool slightly. It will become more crisp.
Prepare salads by piling lettuce in bowls or on plates and topping with tomato. Once chicken is cooked, place alongside salad, then serve with a side of honey mustard.