PARMESAN – CRUSTED CHICKEN TENDERS with HONEY MUSTARD DIP

Yesterday on Food Network, Robin Miller showed how to make these chicken tenders with a Parmesan crust. The Oatmeal is what makes them really crispy on the outside. They were super quick to prepare, and I do believe that even young children would love these. A nice change from frozen store bought chicken fingers! If you are wondering what those round circles on the plate are, it’s polenta. Personally, I’ve never had polenta.

YOU WILL NEED:

Cooking spray

1/3 cup all-purpose flour

Salt and ground black pepper

1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips

or Chicken Tenders

1/3 cup milk

1/3 cup grated Parmesan cheese

1/2 cup quick-cooking oats

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon dried oregano

 Creamy Honey-Mustard Dip:

1/2 cup sour cream, regular or low-fat

2 teaspoons Dijon mustard

2 teaspoons honey

DIRECTIONS:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine Parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through. To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey. Serve chicken with dip on the side.