When I was young, whenever we`d go out for dinner I`d always order chicken tenders. Always, always. I just loved`em. For all of my blogger friends out there with little ones, I think that you can relate to this. I can guarantee that your kids will love these crunchy little guys. It`s a nice home-made version of the kind that you can buy at the grocery store, but I feel so much better about knowing what`s in my food and keeping it as clean as possible. This recipe comes along with a yummy honey-mustard sauce. I liked the sauce as is but my family seemed to think that it was a lot better with double the mustard. Your little guys may not be super keen for high quantities of mustard ... just go with what you and they like. We`ve made these a couple of times now - the 2nd time with corn flakes instead of rice krispies... both were very tasty. Do enjoy and as always, bon appétit!
1/3 cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups crisp rice cereal
2 tablespoons olive oil
1 1/2 pounds chicken tenders (tenderloins)
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
1 tablespoon honey
Ingredients:
1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
3. Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
*photo creds to Zoe`s Café :)
*recipe creds to Everyday Food
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