Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Rinse chicken breast tenders under cold water. Remove any tendons. Pat dry with paper towels. 2. Toss tenders with garlic, lime juice, and salt and pepper to taste. Let stand 10 minutes. 3. Spread tenders in single layer and lightly mist with olive oil. Turn and mist other side. Roll tenders in bread crumbs to coat. Arrange in single layer on baking pan lightly misted with olive oil or nonfat cooking spray. 4. Bake at 500 degrees 5 minutes. Turn and bake until juices run clear when chicken is pricked with fork, about 2 minutes. Sprinkle with parsley and cilantro. 5. Combine mustard and honey. Serve with chicken tenders. (2 main course-servings. Each serving: 516 calories; 1,364 mg SODIUM; 99 mg cholesterol; 2 grams fat; 67 grams carbohydrates; 48 grams protein; 0.08 gram fiber.) Notes: Serves two for dinner. About 6 to 8 for appetizers. * Heres a quick, low-fat version of one of my favorites: oven-fried chicken breast tenders with honey mustard sauce. Tenders, those little strips of meat attached to the underside of the chicken breast, are available at supermarkets. Theyre a smart choice for low-fat dining, having only about a third the fat of dark chicken meat. * For this sauce, I like the texture of what some manufacturers call brown delicatessen-style mustard with white--basically, a coarser Dijon-style mustard. And it tastes great with the chicken. * These oven-fried tenders make great appetizers or even a good light meal served with a big crunchy salad. Hanneman/McBuster Recipe by: "Love Them Tenders," DONNA DEANE, LA Times 98/04/22 Posted to MC-Recipe Digest by KitPATh on Apr 22, 1998
