Baked Chicken Tenders with Cranberry Mustard Recipe
Cook Time: 20 minutes
Prep Time: 15 minutes
Difficulty: Easy
Are you searching for easy chicken recipes to add to your recipe cache? We have got you covered! We wanted to share one of our family's most requested recipes, Baked Chicken Tenders with Cranberry Mustard Dipping Sauce. So tasty!
If your household is anything like ours, chicken in different forms graces your table at least once a week. These easy baked savory chicken tenders, seasoned with Cherchies® Garlic Seasoning, are crispy and crunchy outside, and tender and juicy inside, and family favorite. Complementing the garlic chicken as a flavorful dipping sauce, is the pièce de resistance, Cherchies® sweet and spicy Cranberry Mustard (or Cherchies® Champagne or Hot Banana Pepper Mustards for more kick). Delicious!
Chicken tenders are a meal enjoyed by most, and these garlicky Baked Chicken Tenders With Cranberry Mustard will not disappoint, but make a double batch of these beauties because they will disappear before your eyes. Serve them with our Strawberry Spinach Salad Recipe and Cream Cheese Pie Recipe for a completely satisfying meal!
Comment below and let us know if you tried these tasty tenders. We love hearing from our friends!
As always, thank you for visiting. Please stop back for more delicious recipes, cooking tips, entertaining ideas, and so much more!
Enjoy!
Ingredients
1 cup Rice Chex cereal (or Rice Krispies), ground in a food processor (you could substitute panko bread crumbs)
1 cup flour (we actually used Bob's Mill Gluten Free 1 to 1 Baking Flour for this recipe, but have made it with regular flour too)
2 eggs, beaten
1 Tablespoon Olive oil
1 lb. chicken breast cutlets (or boneless breast cut in half vertically)- our store had a buy one get one free deal, so I splurged
2 Tablespoons (Tbsp) Cherchies® Garlic Seasoning (Could substitute Cherchies® Garlic 'n Herbs No-Salt Seasoning)
1 teaspoon (tsp) pepper
Cooking Spray
Cherchies® Cranberry Mustard (or Cherchies® Champagne Mustard, or for a spicy flare, our Cherchies® Hot Banana Pepper Mustard)
Preparation
*If using boneless chicken breast, slice the breasts vertically (halve the chicken breasts by slicing the chicken breast in half and pound the chicken between two sheets of plastic wrap until 1/2" thick).
Prepare the flour/bread crumb station. Arrange three shallow containers (I used pie plates) side by side, with the first container containing the flour, the second containing the beaten eggs, and the third containing the ground rice Chex, Cherchies® Garlic Seasoning, and pepper (mixed together).
Forks or tongs work best for this next step. First, dip both sides of the cutlets into the flour, shaking off the excess. Next, cover both sides of the cutlets with the egg, and then the seasoned cereal crumbs.
Brush a jelly roll (or 13x9) pan with Olive oil. Place coated chicken in pan and spray chicken with cooking spray.
Bake chicken at 350 degrees for 20 minutes, or until done (juices come out clear when pierced with a fork or knife).
Serve Cherchies® Cranberry Mustard as a delightful dipping sauce, and add our Strawberry Spinach Salad for a quick and easy meal. Dinner is served!
