Crispy Sheet Pan Chicken Tenders with Honey Mustard and Parmesan

Crispy Sheet Pan Chicken Tenders with Honey Mustard and Parmesan

servings
4

Ingredients





















Cooking Instructions

1

Heat oven to 400˚F.


2

For honey mustard: In small bowl, whisk honey, Dijon mustard and vinegar until smooth. Pour half the honey mustard mixture onto large plate with rim. Set aside. Add mayonnaise to remaining honey mustard mixture to create dipping sauce; whisk until smooth. Season with salt and pepper, to taste. Set aside.


3

For chicken tenders: In small bowl, mix breadcrumbs, parmesan, garlic powder, oregano, basil, salt and pepper. Pour even layer of mixture over large rimmed plate. Place plate next to reserved plate of honey mustard. Coat 1 chicken tender piece in honey mustard. Dredge chicken in breadcrumb-parmesan mixture and place in center of parchment-lined rimmed sheet pan. Repeat with remaining chicken tenders. Bake 10 minutes.


4

For vegetables: In large bowl, toss asparagus and olive oil; season with salt and pepper. When chicken has baked 10 minutes; flip chicken tenders; arrange asparagus along sides of sheet pan. Return to oven; bake 10 minutes. Remove from oven; add grape tomatoes, distributing over pan. Top with parmesan and return to oven. Bake additional 10 minutes, or until chicken is cooked through. Serve with honey mustard dipping sauce for dunking and/or drizzling over vegetables. Top with fresh basil. Serve immediately.


Ingredients





















Cooking Instructions

1

Heat oven to 400˚F.


2

For honey mustard: In small bowl, whisk honey, Dijon mustard and vinegar until smooth. Pour half the honey mustard mixture onto large plate with rim. Set aside. Add mayonnaise to remaining honey mustard mixture to create dipping sauce; whisk until smooth. Season with salt and pepper, to taste. Set aside.


3

For chicken tenders: In small bowl, mix breadcrumbs, parmesan, garlic powder, oregano, basil, salt and pepper. Pour even layer of mixture over large rimmed plate. Place plate next to reserved plate of honey mustard. Coat 1 chicken tender piece in honey mustard. Dredge chicken in breadcrumb-parmesan mixture and place in center of parchment-lined rimmed sheet pan. Repeat with remaining chicken tenders. Bake 10 minutes.


4

For vegetables: In large bowl, toss asparagus and olive oil; season with salt and pepper. When chicken has baked 10 minutes; flip chicken tenders; arrange asparagus along sides of sheet pan. Return to oven; bake 10 minutes. Remove from oven; add grape tomatoes, distributing over pan. Top with parmesan and return to oven. Bake additional 10 minutes, or until chicken is cooked through. Serve with honey mustard dipping sauce for dunking and/or drizzling over vegetables. Top with fresh basil. Serve immediately.


Tagged in: Entrée Parmesan

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