Baked Chicken Tenders

Ingredients:

1/2 cup of Panko breadcrumbs

1 cup of seasoned breadcrumbs

Avocado cooking spray to dampen mixed breadcrumbs

1 large egg

2 tbsp flour

1 ½ tbsp of avocado mayonnaise

1 ½ tbsp of honey mustard

Salt and pepper to taste

1 lb. of chicken tenders patted dry with paper towel

Directions:

Per-heat the oven to 400 degrees on convention if available. Line a cookie sheet with parchment paper or foil. And top with a cooking rack. Spray the rack with cooking spray. Set aside.

Place the panko and seasoned breadcrumbs in a medium bowl and spray the crumbs with the cooking spray as you mix them until they are slightly damp.

In a separate bowl, mix the egg, flour, mayonnaise, honey mustard and the salt/pepper to taste.

Place the chicken tenders in a gallon freezer bag and close.  With a mallet on the flat side, flatten of the tenders.

Place the tenders in the egg mixture to coat on all sides.  Remove any excess off and then place into the breadcrumb mixture to coat on all sides.  Remove the tenders from the breadcrumbs and use the palms of your hands to make the crumbs adhere to the chicken. Place each coated chicken tender on the prepared cookie sheet.  Repeat this process until all chicken tenders are coated.  Spray a bit of the cooking spray on top of the chicken tenders and sprinkle with a pinch of salt.

Place the cookie sheet in the pre-heated oven and bake for 15-20 minutes, or until golden and the internal temperature of the chicken reaches 165 degrees. Remove from the oven and serve with your favorite veggie.