Recipe - Oven-Fried Chicken Dippers With Honey Mustard Sauce

1 pound Chicken breast tenders
2 Cloves garlic; minced
1 tablespoon Lime juice
Salt
White pepper
Olive oil or nonfat cooking
spray
1/3 cup Seasoned bread crumbs
1 tablespoon Chopped parsley
1 tablespoon Chopped cilantro
One fourth cup Dijon mustard OR deli
mustard; coarsely ground
3 tablespoon Honey

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 courseservings. 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.

* Here's a quick, lowfat version of one of my favorites: ovenfried
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. They're a smart choice for lowfat 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
delicatessenstyle mustard with whitebasically, a coarser Dijonstyle
mustard. And it tastes great with the chicken.

* These ovenfried 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 22,
1998