Hello Monday! Is it just me or did this weekend fly by? I sort of feel like the week did too. On Saturday, we went to Union Market and had some really good food. My brother met us there and we sampled quite a few booths. My favorite? The bulgogi tacos with kimchi slaw from TaKorean. Wes and I contemplated heading back there today under the guise of getting my knives sharpened, but really, we just wanted more of those tacos. The pistachio ice cream from Trickling Springs Creamery was pretty amazing too. If you are in the DC area, a trip to Union Market is a must. So many amazing vendors.
Progresso asked me to come up with a new panko chicken tender recipe. Considering that this is how I almost always make them, it was not hard to do. My goal was to make something that kids and adults would both like. I love a chicken finger as much as the next girl, but sometimes I want something a little more adult to dip into honey mustard. I added some finely chopped pecans and rosemary to the panko crumbs and it adds a nice crunch and sweetness from the pecans. I will make a double batch of these and freeze half for later. You can freeze them unbaked or baked, it is up to you. It is a lifesaver to have some healthy chicken fingers in the freezer for busy nights.
4 boneless, skinless chicken breasts, halved and cut into 1-inch strips
1 cup buttermilk
2 teaspoons seasoned salt
1 teaspoon pepper
2/3 cup Progresso panko crumbs
2/3 cup finely chopped pecans
2 teaspoons fresh rosemary, finely chopped
3 Tablespoons Dijon mustard
3 Tablespoons honey
Place the chicken in a large Ziploc bag. Cover with buttermilk and 1 teaspoon seasoned salt and 1/2 teaspoon pepper. Let it sit in the fridge for about an hour, even overnight is fine.
I am really into this seasoned salt these days. I put it on everything. I got it at Whole Foods, and there are a few flavors, but the original is my favorite. They have no idea who I am, I just really like this salt.
Mix together the panko, pecans, rosemary, and remaining salt and pepper.
Drain the buttermilk from the chicken. Dredge the chicken in the panko mixture.
Line a baking sheet with foil, then add a cooling rack. Spray with cooking spray. Arrange the chicken tenders in a single layer.
Bake in a preheated 425 degree oven for 15 to 20 minutes, or until the chicken is cooked through.
To make the dip, just mix together equal parts Dijon mustard and honey.
Serve the chicken fingers with honey mustard dip.
Ingredients
- 4 boneless, skinless chicken breasts, halved and cut into 1-inch strips
- 1 cup buttermilk
- 2 teaspoons seasoned salt
- 1 teaspoon pepper
- 2/3 cup Progresso panko crumbs
- 2/3 cup finely chopped pecans
- 2 teaspoons fresh rosemary, finely chopped
- 3 Tablespoons Dijon mustard
- 3 Tablespoons honey
Instructions
- Place chicken, 1 teaspoon salt, 1/2 teaspoon pepper, and buttermilk in a large plastic bag. Marinate in the fridge for 1 hour.
- Preheat oven to 425°. Combine panko, pecans, rosemary, remaining salt and pepper in a shallow dish. Drain buttermilk from chicken and discard buttermilk. Dredge chicken in panko mixture. Place a wire rack over a baking sheet and spray with cooking spray. Lay chicken in a single layer and bake for 15 to 20 minutes, or until chicken is cooked through.
- In a small bowl, combine Dijon mustard and honey. Serve mustard sauce with chicken tenders.
**This post is sponsored by Progresso. All opinions are my 100% own.**
I am Bree. I love to cook. Even more than I love to take pictures.
Dont think these could be more beautiful. I have never said that about chicken before.
Amanda recently posted..My Future Flashed Before My Eyes
You are too kind to me! Thanks friend!
I love Union Market, DC is a wonderful food destination in its own right. But these chicken fingers look full-flavored fabulous! What’s more, the ease of preparation and the option to bake or freeze is mighty appealing.
Me too! It is a great place. I hope you like them!
Rosemary and pecans are such a lovely combination. I’m all about recipes that I know my kids would eat and that I’d enjoy as well- I’m pretty sure they’d go for these! Hope you had a nice weekend.
kelley {mountain mama cooks} recently posted..Buttermilk & Greek Yogurt Herb Dressing
Mine did, I am the same say. I really don’t like kid food. I like a chicken finger as much as the next person, but I can only eat them so much without being bored.
these chicken tenders look so delicious. the buttermilk marinade and that flavorful coating makes these tenders sound so yummy. i guess i am not the only one tired of boring chicken recipes. this one perked me right up. trying real soon!
tijuana (po’ man meals) recently posted..cinnamon streusel yogurt cake
I hope that you do! The buttermilk makes them tender and so good!
De délicieuses saveurs!
Merci!
Oh my these look SO delicious! I need to try them!
Jess recently posted..Monday Loves
They are! And good for you to boot!
Amazing! I think I just found tonight’s dinner
Chung-Ah | Damn Delicious recently posted..Open-Faced Apple Butter Pastrami Sandwiches and a Giveaway!
That was easy!
These look amazingly delicious! Definitely trying them soon!
Thank you Dillian!
Chicken and rosemary go so well together, I don’t know why I’ve never thought of putting it in the breading! These look so great, and the honey mustard dipping sauce is so simple but mouthwatering as well
Katie @ Blonde Ambition recently posted..Meatless Monday: Spaghetti Squash
It is a nice change from the standard chicken finger. Hope you like it!
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I was sitting here contemplating my boredom with chicken and then this post came up on my blog roll. Done and done! Chicken is in the buttermilk now.
Stephanie recently posted..Winter Weekend Beef Stew
How fortuitous!
Looks light and delicious – can’t wait to try this one out!
Emily @ Hungry Delights recently posted..My Workout Schedule
thank you Emily!
Walnuts on the chicken?? Glorious! I need to incorporate that into my next baked tenders experiment
Ashley Bee (Quarter Life Crisis Cuisine) recently posted..Adventures in the Land of Fire and Ice
Yes you do!
I love the addition of the pecans and rosemary. So pretty and a fun way to make them a bit more grown up
Carla @ Carlas Confections recently posted..Creamy Maple Cinnamon Dip
Craving these chicken tenders. May have to make these for my husband and I this weekend while we pretend to watch the game
Melissa // thefauxmartha recently posted..Orange Honey Mascarpone Crepes
I am with you. I love the national anthem and then I am reading a book on the corner of the couch.
I love baked chicken tender recipes. I’ve been using one with just breadcrumbs, but the outside never gets crispy like I like it. Then I found one where you toast panko breadcrumbs in a skillet before dredging the chicken in it. It’s the best I’ve had so far
Can’t wait to try this recipe. I like the idea of the nuttyness in the crumb mixture
Becca – Cookie Jar Treats recently posted..Chocolate Muffins
Those look so yummy! And I didn’t realize that it was so easy to make honey mustard sauce. Cool!
Kocinera recently posted..Tortilla Soup and More Videos!
My rosemary bush is so big that I can’t ever figure out what to make with it. These look perfectly delectable! Thanks for the great recipe Bree!
Caroline @ chocolate & carrots recently posted..Cookie Cake
Liam AND you will both love these!
Made these last night! LOVED them! Any recommendation on re-heating these? I feel like microwave is not the best option.
I would reheat them in the oven.