The Secret's In The Sauce - Clean Eating Chicken Tenders With Honey Mustard SAuce

Chicken Tenders Anyone??

Go ahead.






Touch one....

Git yer hands out of there!!!!!



Gosh darn kids!!!!!



Ya gotta touch EVERYTHING!

Photo credit gospellyfe.com

Okay kids. I took this recipe from the Neely's website and made
it "Clean Eating".
 
Uh huh.

By the way, I LOVE
the Neelys. They have a cooking show on the Food Network on Saturday mornings called Down Home With the Neelys 
and they are so caa-uute!!
 
Hi Pat! Hi Gina! I love you!
Wanna come over for Prime Rib Saturday night?!!?
NO?
Another time maybe?....All right! Hey, where ya going?

Okay, here's the instructiones for these tasty
BAKED Chicken Tenders and the totally finger-lickin' Honey Mustard Sauce.
Did you see that?
I said BAKED, not fried, Chicken Tenders!

---

Let's start with the fixins for these Chicken Tenders With Honey Mustard Sauce.

Cut up your chicken breasts into strips.

By the way, the sauce is finger
oh-my-gosh
licking great;
so make a double batch!

---

Since I was out of lemon pepper spice for this recipe, I had to make my own...so here's what I did; I grated up lemon and added salt and pepper. And it was fine.

So let's whip up a  few eggs that we're going to dip the chicken in.

---

And we'll measure out the
WHOLE WHEAT 
flour in a separate bowl...

---

Next, in a separate bowl, take the WHOLE WHEAT PANKO CRUMBS  and add the garlic powder, lemon-pepper, cayenne and salt and pepper to it and stir it all up.
DO NOT SKIMP ON THE SEASONINGS...YOU NEED THESE SEASONINGS!
Notice I said WHOLE WHEAT PANKO CRUMBS. Try not to buy the white panko, go to the organic department and buy the WHOLE WHEAT  panko.

HEY!
Spray up your rack on top of the cookie sheet so that the chicken doesn't stick to it.

---

About this time, I start geting bored with all the measuring and I look out the kitchen window and I see Stud Muffin weed eating the hundred gazillion feet of picket fence around the property.

Hi Stud Muffin!  Hi!!!!  Wanna have Prime Rib Saturday Night?
I invited the Neely's but I  don't think they can make it. That's okay. We'll eat their share too!

---

Set up your work station with:
1. The whole wheat flour
2. The egg mixture
3. The panko mixture
4. The chicken strips of course
5. The sprayed baking sheet 

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Dip the chicken strips in flour...

---

Then dip them in the eggs...

Then take the strips
 
and dredge them in the panko crumbs...

Okay, please note... We are NOT, I repeat, NOT frying these chicken strips according to the instructions.
We are going to lay them on the rack
and cook them in the oven....
the Clean Eating way!

Spray the chicken on top with Olive Oil cookng spray.

---

And then try to pick up the rack and spray the bottom.

Be very clumsy and unsuccesful at this.

---

OH!!
Bake the seasoned, breaded Chicken Strips in the oven for like 15 or 20 or 25 minutes, just until done.
DO NOT OVERCOOK THESE! 

In the meantime, let's start on this juicious Honey Mustard Dipping Sauce.

What?
Juicious isn't a word?

Oh yeah.

Look it up!
In the PRETEND WORD dictionary.
So there!

---

Add the
 
mayo...

---

Add the lemon juice, salt and pepper
and stir....

Make a double batch of the Honey Mustard sauce,
cuz it is guuuuuuuuuudddddd!

Plate up your tenders and honey mustard sauce and begin chowing down.

---

OH!
I made up Sweet Potato Fries in the oven and had a yummy Clean Eating meal of Baked Chicken Tenders with Honey Mustard Sauce AND
Sweet Potato Fries.
And ranch dressing of course.Yum!!!

---

The recipes are below. The right hand side recipe, all you have to do is click on it and then click "print" and it should print off the full recipe.

Tony's Chicken Tenders with Honey Mustard Sauce
From Pat and Gina Neely on www.foodnetwork.com  Watch their show Down Home With The Neelys on Saturday mornings; they’re fun and their recipes are fantastic.
Courtesy of www.turnkeyqualitycars.com

Ingredient
Peanut oil, for frying Angie’s note: I did not use oil, as I BAKED these in the oven
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour Angie’s note: I used whole wheat flour for a clean eating effect
2 cups panko bread crumbs Angie’s Note: I used whole wheat panko
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows

Directions
Preheat oil to 350 degrees F.

Cut the chicken breasts into long strips and set aside.

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.

Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.

Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce. Angie’s note: I did not fry these. I baked these on a rack on top of a cookie sheet in the oven instead for 25 minutes at 375 degrees for a clean eating meal. Frying would be fabulous too, just a bit more calories so to speak.

Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

Oh, hello there...Aaaaand lastly,
I made some really tasty fingerling potatoes the other night.
 
The weird thing is, they

LOOK LIKE FINGERS!
Creepy.

 But tasty.

OH also, I am making up a new page that will list just the recipes featured on this here blog.
You will be able to access the recipes just by clicking on the recipe title...
no more scrolling through thousands of hideously boring words and photos to get to your recipe.

I hope to have that done by sometime next week.

Hey, have a great Thursday!!
 
Talk at ya soon!!!!