Crispy Baked Chicken Tenders with Honey Mustard & Green Beans

Crunchy Parmesan-panko chicken tenders baked, not fried, with a sweet and tangy homemade honey mustard for dunking and garlicky green beans on the side. Kids and grown-ups both clean their plates.

Ingredients

• 1½ lb chicken breasts, cut into strips
• 1 large egg
• 1½ cups panko
• ¼ cup grated Parmesan
• 3 tbsp honey
• 12 oz green beans, trimmed
• 1 tbsp butter
• 2 garlic cloves, minced

From your pantry: 1 tbsp yellow mustard, ⅓ cup mayo, 3 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp paprika, 1 tsp garlic powder, ½ tsp dried basil, 1 tsp salt, ½ tsp pepper, 2 tbsp oil, cooking spray.

Instructions

1. Heat the oven to 425°F and set a wire rack on a foil-lined sheet pan; mist it with cooking spray. Toss the panko with 2 tbsp oil in a skillet over medium heat until light golden, 3 to 4 minutes, then cool and mix with the Parmesan, paprika, garlic powder, basil, salt and pepper.
2. Whisk the egg with the yellow mustard. Dip each chicken strip in the egg, let the excess drip off, then press firmly into the crumbs.
3. Lay the tenders on the rack, mist the tops with cooking spray and bake until golden and 165°F inside, 15 to 18 minutes.
4. While they bake, stir the mayo, Dijon, honey and lemon juice together for the dipping sauce.
5. Cook the green beans in a skillet with ¼ cup water, covered, over medium-high heat for 4 minutes. Uncover, add the butter and garlic and toss until the water is gone, 1 to 2 minutes. Serve with the tenders and honey mustard.

Tip: Pre-toasting the panko in a little oil gives oven-baked tenders the golden color and crunch of fried ones.

Nutrition per serving

Good for

Adapted from Taste of Home.

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