Chicken Tenders
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!
Author: Chef Steve Brochew Chartier Beaumont
Ingredients
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
Instructions
Chicken Tenders
- Pre-heat oven to 350°F.
- Cut chicken breast into strips.
- Arrange three bowls and fill each with flour, eggs that are slightly beaten, and panko.
- Add vegetable puree to the egg bowl.
- Make sure your work area is clean.
- Dredge chicken strips in flour, then egg/vegetable mixture, and finally into the panko bread crumb mix.
- Place chicken fingers on a parchment lined cookie sheet.
- Bake in oven for 14 minutes or until golden brown and cooked through.
- Serve with carrot and celery sticks.
Peach Maple Mustard Vinaigrette
- In a saucepan heat peaches, maple syrup and brown sugar until dissolved.
- Add mustard and mix well.
- Add to blender and blend until smooth.
- Season with salt and pepper to taste.
Notes
Substitute 1 cup of Panko for 1 cup of rolled oats, cornflakes, soda crackers, or any other healthy alternative that your family likes.