Honey Almond-Crusted Chicken Tenders (30-Minute Med...101 p. 233)

Updated at: Wed, 16 Aug 2023 21:12:18 GMT

Step 1

Preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper. Place wire cooling rack on the parchment-lined baking sheet, and coat the rack well with nonstick cooking spray.

Step 2

In a large bowl, combine the honey, mustard, salt, and pepper. Add the chicken and stir gently to coat. Set aside.

Step 3

Use a knife or a mini food processor to roughly chop the almonds; they should be about the size of sunflower seeds. Dump the nuts onto a large sheet of parchment paper and spread them out. Press the coated chicken tenders into the nuts until evenly coated on all sides. Place the chicken on the prepared wire rack.

Step 4

Bake for 15-20 minutes, or until internal temperature of the chicken measures 165 degrees on a meat thermometer and any juices run clear. Serve immediately.

Step 5

We like to use parchment paper to make lots of kitchen tasks easier. Often we line our baking sheets with it to make cleanup a snap after cooking. And to keep parchment paper from rolling up when lining a baking sheet: Scrunch it into a ball, then flatten it out; it will stay smooth and flat.

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