Panko Beaded Chicken, 2 large eggs 2 tbsp. water 1 lb. chicken tenders 1 c. whole wheat panko bread crumbs 1/2 c. slivered almonds finely chopped 1/4 tsp. sea salt 1/4 tsp. ground blk. pepper Honey mustard 3 tbsp. honey 2 tbsp. Dijon mustard 2 tsp. rice wine vinegar olive oil cooking spray 1. Combine honey mustard ingredients in small bowl and chill 2. pre heat oven to 420 degrees. Line baking sheet w/foil spray w/cooking spray 3. Place eggs and water in medium shallow bowl beat lightly. 4. Soak chicken pieces in egg mixture, set aside 5. Combine bread crumbs, almonds, sea salt, black pepper, in large re-sealable bag shake to combine. 6. Lift chicken from egg mixture (a few at a time) letting excess drip back into bowl and drop into bag containing bread crumb mixture seal bag and shake to coat. repeat with remaining chicken. 7. Place on cooking sheet bake 18-20 min, turn half way through.
Posted on: Sat, 19 Oct 2013 03:22:45 +0000
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