I love making my own chicken tenders. It’s a quick-ish easy dinner that always has left overs that are great frozen for a quick meal another night. I usually make them with traditional store bought bread crumbs and an egg wash… however, store bought bread crumbs have soy bean oil and egg… is well, egg. So how to change this go to meal without sacrificing taste and ease? Mustard and panko!
Mustard Panko Chicken
- 2 lbs raw chicken tenders (or chicken breasts cut into strips)
- Panko breadcrumbs (enough to cover the chicken… aprox 1/2 cup)
- 1/4 cup of Yellow Mustard
- 2 tbsp of Olive Oil
- Spray Oil
- 1 tsp dried Oregano
- 1 tsp dried Parsley
Whisk the mustard and olive oil until combined and transfer into a zip top bag. I used a basil olive oil to add extra flavor (click here to learn how I made the basil olive oil). Add the herbs and mush the bag to combine. Throw the chicken into the bag, zip it closed, and toss until all the chicken is covered in the “sauce.”
Preheat a fry pan or griddle to medium/low heat.
Put the panko into a dish and take each strip of chicken out of the bag and coat in the panko by laying it into the dish and flipping. Spritz the fry pan or griddle with cooking oil (I use olive oil in a pump spray bottle) and place the chicken onto the cooking surface. When flipping the first time, spray the cooking surface to help with browning. Cook the chicken until the internal temperature is 160 or the juices run clear.
Delish! My husband is not a huge mustard fan and he liked it! The chicken was moist and tasty. The panko gave the chicken a nice crust and also a nice color 🙂 The panko can lose its crunch when cooling due to the moisture in the chicken, but it did not change the taste or give the chicken a nasty texture.
I paired it with corn on the cob and Smashed Potato Salad. Oh and for those that care, one serving of the chicken is 9 Weight Watcher Points Plus… I did it on the recipe builder, gotta lose this baby weight!