Chicken tenders with honey mustard
|3||tablespoons Dijon mustard|
2. Cover and set aside.
|Canola oil (for the pan)|
|4||skinless, boneless chicken breasts (1 1/4 pounds total)|
|1||sleeve (about 4 ounces) Ritz crackers|
|1||clove garlic, finely chopped|
|2||tablespoons chopped fresh parsley|
|1||tablespoon cold water|
2. Place the chicken breasts on a plate. Using kitchen shears, cut each chicken breast into 4 horizontal pieces. Set aside while you make the crumbs.
3. Place the crackers in a gallon plastic zipper bag. Add the garlic, parsley, salt, pepper, and paprika. Zipper the bag. With a rolling pin, crush the crackers in the bag until the mixture forms coarse crumbs.
4. In a large shallow plate, beat the egg and water. Place 3 or 4 chicken pieces in the egg mixture and turn to coat them all over.
5. One at a time, using tongs, transfer the pieces of chicken to the bag of crumbs. Using the bag, press the coating on the chicken. With tongs, lift the chicken from the bag, shaking off the pieces to remove excess crumbs. Repeat with the remaining chicken. Set them in the dish and use a spoon to drizzle them with honey.
6. Bake the chicken for 30 to 35 minutes or until the chicken springs back when pressed in the middle with your finger and the crumbs are golden brown. Serve with honey mustard. Julie Riven