Ingredients Jump to Instructions ↓

  1. 1/3 cup all-purpose flour

  2. 1 large egg, lightly beaten

  3. coarse salt and ground pepper

  4. 4 cups crisp rice cereal

  5. 2 tablespoons olive oil

  6. 1 1/2 pounds chicken tenders (tenderloins)

  7. 1/2 cup reduced-fat sour cream

  8. 2 tablespoons Dijon mustard

  9. 1 tablespoon honey

  10. 4 medium carrots, cut into sticks

  11. 1 cucumber, halved lengthwise, seeded, and cut into sticks

Instructions Jump to 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.


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