With my new-found mission to a better healthier lifestyle, that rules out my love of frying and eating fried foods. After all , that is what got me where I was. Moderation is key, but having a good defense is the best offense! Meaning, I need a ton of good go to recipes that feel indulgent but aren’t. That way I can trick my body (and mind) into thinking I am eating things I shouldn’t be but am able to without regret and guilt. I initially founded this recipe with my daughter Jasmine as we were in final competition mode on the Rachael Ray vs. Guy Fieri cooking show. Our mission, was to cook the best chicken cutlet, which we did cuz we WON! Any who, that version was pan-fried and this one is low-calorie baked chicken tenders. Same great taste, without that pesky guilt I was talking about earlier :D Click here for the original version of the deliciousness!
This version was obviously thought up since I am now eating healthier, but also was inspired by a secret ingredient swap. Some blogger pals got paired up and had to send the other one something that represented their state. I received this jar of golden deliciousness! Sweet & Spicy Stone Ground Mustard. As soon as I saw the jar I opened it, smelled it tasted it, smelled it tasted it and fell in ~love~
This jar came from Mishmawshandotherthings.
8 chicken tenderloin breasts
1/4 cup golden deliciousness aka Raye’s Sweet & Spicy Stone Ground Mustard
2 cups pretzels, ground semi fine (salted or non salted per your preference) I use the matchstick kind and pulse them in the food processor until I get the consistency I like.
1/4 cup finely shredded Parmesan cheese
salt/pepper to taste
DIRECTIONS – Preheat oven to 375 degrees F.
- Using a sheet pan, line the bottom with foil, and top with a bakers wire cooling rack. Spray rack with non stick cooking spray and set aside.
- In a small bowl add mustard and chicken. Mix together so chicken is well coated. Set aside.
- In a food processor pulse the pretzels and Parmesan cheese until desired consistency. I like mine chunkier to be able to taste the pretzels. Add pepper to taste (and salt if using unsalted pretzels)
- Add the pretzel coating to a bowl and take 1 chicken strip at a time and coat with it.
- Place the pretzel crusted chicken tender on the baking rack and repeat until all chicken is coated. Be sure to discard leftover mustard and pretzel mixture as you can’t re-use it do to be contaminated with raw chicken.
- Drizzle olive oil over the tops of the chicken strips. You can use non stick spray for this too.
- Bake chicken for 15 – 20 minutes or until cooked through. You will want to turn chicken over 1/2 way through and drizzle with olive oil to crisp both sides.
- Serve with Honey Mustard Dipper Sauce and sliced scallions!