Today for dinner I prepared some chicken tenders.
First I pounded the breast flat and cut it into chicken tenders.
Nest broke a egg into a bowl and mixed in some yogurt. added a pinch of
pepper/ salt, with a dash of granulated garlic
Put a little Italian bread crumbs in a bowl and had more in a cup to add if
needed. It keeps the crumbs from getting bunched up as you coat the chicken.
Dip the pieces of chicken in the egg wash, and roll them into the bread
crumbs.
In the meanwhile I had some sweet potatoes baking in the oven, wrapped in
foil. Looking for about fifty minutes for the potatoes @375 f. So I place
the coated chicken tenders in the refrigerator for I only wanted to bake
them for about 18 minutes. When it was time, I placed them with space
between the pieces on the back of a sprayed cookie sheet.
I did have some carrots I sliced into 3/8 inch slices and put them in a
steamer basket and than into a sauce pan with water, with a tight lid. When
I placed the tenders in the oven @ 375 for the last 18 minutes for the
potatoes, I turned on the heat under the carrots. Add a little butter in a
skillet with a little oil and some granulated garlic to coat the carrots
when they were done.
For my wife's sauce for the tenders:
1 tbls mustard
2 tbls mayo
2 tbls honey
Salt and pepper to taste
My sauce )seeing i like hot sauce):
2 tbls ketchup
1 tbls mustard
1 tbls hot sauce (Frank's)
Salt/pepper to taste.
The salad:
One head of leaf lettuce, cleaned and sponged dry with a salad spinner.
1 apple thinly sliced
Some dates cut into stirs
Walnuts crushed over top
Dressing of one's choice.
RJ
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