|
Mela Bala
|
 |
« Reply #15 on: March 06, 2011, 05:53:32 AM » |
|
Chicken Tenders with Apricot Sauce
Ingredients
2 pounds chicken tenders, or breasts sliced into strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Dijon mustard
1/4 cup mayonnaise
6 cups cornflakes
SAUCE:
3/4 cup apricot preserves
3 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon rice vinegar
X
Instructions
Heat the oven to 450º. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayonnaise.
To make the coating, pulse the cornflakes in a food processor about 10 times, or place the flakes in a sealed bag and crush them with a rolling pin. Transfer the crushed flakes to a large, shallow bowl.
Dredge the chicken in the cornflakes and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning.
Bake the chicken for 15 minutes or until the tenders are cooked through and crispy on the outside (they will crisp up even more as they cool). Let them cool on the rack before packing them for travel.
For the sauce, combine the preserves, mayonnaise, mustard, and vinegar
Or you can use already made chicken tenders
|
Digg
