2 tablespoons fresh thyme, leaves chopped
1 teaspoon paprika
1 teaspoon water
Salt & pepper
Â½ cup sliced almonds
Â¼ cup whole wheat breadcrumbs
3 tablespoons whole wheat flour
8 chicken tenders
Â¼ cup Dijon mustard
3 tablespoons honey
Juice of 1 lemon
Preheat oven at 375ËšF. For three step breading procedure, in a bowl, combine 1 egg, Â½ of the thyme, water, paprika, salt and pepper and set aside. Combine sliced almonds and breadcrumbs on a separate plate. And then place whole wheat flour on another plate.
Season chicken tenders with salt and pepper, then place in whole wheat flour, egg mixture and then breadcrumb and almond mixture. Place on a sprayed cookie sheet and bake for 20 minutes or until golden brown.
Meanwhile, in a small mixing bowl, whisk together the Dijon, honey, lemon juice and the rest of the thyme. Serve 3 tenders per person with 3 tablespoons of sauce.
Tip: This is a strong mustard flavored sauce. To adjust for childrenâ€™s pallets, use 4 tablespoons Dijon, Â½ lemon juiced, and 4 tablespoons honey.
Recipe courtesy of Robin Simpson