Oxmoor House JANUARY 2006
Preheat oven to 450°.
Combine first 3 ingredients in a shallow dish; stir well. Combine breadcrumbs and next 7 ingredients in another shallow dish.
Dip chicken tenders in egg white mixture. Dredge chicken in breadcrumb mixture, pressing firmly to coat. Place chicken on a wire rack, and let stand 10 minutes. Place a jelly-roll pan in oven to heat while chicken stands.
Coat chicken tenders well with cooking spray. Remove hot pan from oven; coat with cooking spray. Place chicken on pan in a single layer. Bake at 450° for 20 to 25 minutes or until chicken is done.
While chicken bakes, combine mustard and honey in a small bowl; stir well. Serve chicken tenders with honey-mustard.
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