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.Print
- 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 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.**