RECIPE FOR CHICKEN TENDERS WRAPPED IN BACON RECIPES

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BAKED CHICKEN TENDERS RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Baked Chicken Tenders Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 55 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

3 cups cheese crackers, such as Cheez-Its, ground into crumbs
1 cup finely grated Parmesan
1/2 cup mayonnaise 
1 tablespoon Dijon mustard 
1 tablespoon apple cider vinegar 
Kosher salt and freshly ground black pepper 
1 pound chicken tenders (7 to 8 tenders)
1/2 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey 
Dash cayenne pepper 
Kosher salt and freshly ground black pepper 

Steps:

  • Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
  • For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
  • Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
  • Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
  • For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
  • Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.

BAKED CHICKEN TENDERS RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Baked Chicken Tenders Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 55 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

3 cups cheese crackers, such as Cheez-Its, ground into crumbs
1 cup finely grated Parmesan
1/2 cup mayonnaise 
1 tablespoon Dijon mustard 
1 tablespoon apple cider vinegar 
Kosher salt and freshly ground black pepper 
1 pound chicken tenders (7 to 8 tenders)
1/2 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey 
Dash cayenne pepper 
Kosher salt and freshly ground black pepper 

Steps:

  • Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
  • For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
  • Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
  • Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
  • For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
  • Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.

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