Honey Mustard Chicken Tenderloins Recipe
- 1½ lbs. boneless skinless chicken breast tenderloins
- 2 Tbsp. water
- 1½ cups panko bread crumbs
- 1/3 cup grated Parmesan cheese
Serve tonight: Preheat oven to 425°. In large bowl, combine first 4 ingredients; stir well. In small bowl, combine next 3 ingredients; transfer half to a shallow dish and set remainder aside. Grease a foil-lined baking pan with Roasted Garlic Infused Oil.
Press chicken tenderloins in breading to coat, add additional breading as needed. Place chicken on foil. Salt and pepper to taste. Bake 12-15 minutes or until internal temperature of chicken reaches 165°; turning chicken over halfway. Makes 6 servings.
Freeze for later: Combine first 4 ingredients in a gallon resealable freezer bag. Combine next 3 ingredients in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Serve with your favorite dipping sauce and fresh vegetable sticks.