Start to finish: 35 minutes, plus marinating time
1/4 cup Dijon mustard
1/4 cup dry sherry (or other fortified wine, such as Marsala or Madeira or Port)
1 teaspoon dried Italian herbs, or dried herbes de provence, or dried tarragon
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/2 pounds boneless skinless chicken breast tenders, or boneless skinless chicken breast cut into strips about one-inch wide and three inches long
1 cup panko bread crumbs
olive oil in a spray mister (or nonstick spray)
Place the mustard, sherry, herbs, salt and pepper in a large resealable plastic bag and mix the contents by squishing the bag a little. Add the chicken to the bag, coating well with the mustard mixture. Let marinate in the refrigerator for 1-8 hours.
Once ready to bake, heat the oven to 400 degrees F. Fit a baking rack on a large baking sheet. (Cover the baking sheet with foil to catch drips and make clean up easier.) Lightly spray the baking rack with olive oil to keep chicken from sticking. Place the bread crumbs on a plate and use a fork to remove chicken tenders from the marinade and toss in crumbs to coat on all sides. Place the breaded chicken tenders on the baking rack on the baking sheet and spray the top of the chicken lightly with the olive oil mister. Bake the chicken until cooked through to 160 degrees, about 20-25 minutes. Serve.
Cooks note: Add 1 tablespoon of honey to the marinade for honey-mustard tenders.
Nutrition information per serving: 289 calories; 20 calories from fat; 2 g fat (0 g saturated; 0 g trans fats); 97 mg cholesterol; 840 mg sodium; 19 g carbohydrate; 1 g fiber; 2 g sugar; 41 g protein.
Melissa d’Arabian, Associated Press