Chicken tenders with honey mustard

Chicken tenders (Food Styling/Sheryl Julian, Lisa Falso; Wendy Maeda/Globe Staff)
By Julie Riven
Globe Correspondent / June 10, 2009

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Serves 4


1/4 cup honey
3 tablespoons Dijon mustard
1. In a bowl, stir together the honey and 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
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 egg
1 tablespoon cold water
1/4 cup honey
1. Set the oven at 375 degrees. Have on hand a 12-inch baking dish that will hold the chicken breasts in one layer and not crowd them. Use a brush or paper towels to rub oil in the dish.

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