Ingredients
- 1 lb chicken tenders (or chicken breasts cut into strips)
- 1/2 cup Dijon mustard
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 2 tbsp olive oil or melted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine the chicken tenders with Dijon mustard, garlic powder, salt, and pepper. Let marinate for at least 30 minutes.
- In another bowl, pour in the panko breadcrumbs and mix in dried herbs if desired.
- Coat each mustard-coated chicken tender in panko, pressing to ensure it’s fully covered.
- Place coated tenders on the lined baking sheet and drizzle or brush with olive oil or melted butter.
- Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Let tenders rest for a few minutes before serving.
Notes
For a gluten-free option, substitute regular breadcrumbs with gluten-free panko. If desired, feel free to add paprika or parsley for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None