Chicken Tenders
Prep time
Cook time
Total time
Created for 2017 National Chicken Month. We love how Chef Steve snuck puree vegetables into the batter!
Chicken Tenders
  • 2 chicken breasts
  • 1 cup all-purpose flour
  • 3 eggs
  • ½ cup cooked vegetable puree (carrot or squash)
  • 2 cup Panko bread crumb
Peach Maple Mustard Vinaigrette
  • 2 cup frozen peaches
  • 4 tbsp maple syrup
  • ½ cup brown sugar
  • 4 tbsp smooth dijon mustard
Chicken Tenders
  1. Pre-heat oven to 350°F.
  2. Cut chicken breast into strips.
  3. Arrange three bowls and fill each with flour, eggs that are slightly beaten, and panko.
  4. Add vegetable puree to the egg bowl.
  5. Make sure your work area is clean.
  6. Dredge chicken strips in flour, then egg/vegetable mixture, and finally into the panko bread crumb mix.
  7. Place chicken fingers on a parchment lined cookie sheet.
  8. Bake in oven for 14 minutes or until golden brown and cooked through.
  9. Serve with carrot and celery sticks.
Peach Maple Mustard Vinaigrette
  1. In a saucepan heat peaches, maple syrup and brown sugar until dissolved.
  2. Add mustard and mix well.
  3. Add to blender and blend until smooth.
  4. Season with salt and pepper to taste.
Substitute 1 cup of Panko for 1 cup of rolled oats, cornflakes, soda crackers, or any other healthy alternative that your family likes.