Serve this healthier version up to the kids, and don’t forget a side of veggies!
1 lb, boneless, skinless chicken tenders
Salt and black pepper to taste
3 egg whites, lightly beaten
2 cups panko bread crumbs
2 tbsp. Dijon mustard
1 tsp. chipotle pepper puree
1 tbsp. honey
Preheat the oven to 450. Season the chicken with salt and pepper; place the egg whites in a shallow bowl. Place the crumbs on a plate and season those as well. Dip the chicken into the egg and then toss in the crumbs, being sure to coat fully.
Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray and bake for 10-12 minutes, until the crumbs have browned and the chicken is firm.
Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders evenly in the mixture until evenly coated and serve!
Source: Eat This, Not That!