Chris is riding in the Waves to Wine bike race to cure MS this weekend. It is a 100 mile trek that starts at the coast near San Francisco and it ends in wine country. He has been training for it for the last 3 months with weekend bike rides. He’s also been doing Bikram yoga and daily insanity workouts to get in better shape too. Crazy to me considering he is the last person who needs to burn that many calories!
Thank you to all of you who have donated to the cause and if you are reading this and would like to help cure MS and support Chris on his ride please click here. I will try to document the race share the adventure with you next week.
With all of Chris’ workouts to prepare for the big race I have been trying to make more protein packed meals. I have tried lots of new recipes but I think this simple recipe for homemade chicken tenders has been his favorite (mine too). They are so much healthier and cheaper than the frozen kind with mystery ingredients. I found the recipe on Susane’s passion for food, it is very similar to my healthy hot wings from last fall. Enjoy!
Ingredients
For the Tenders…
1/2 pound chicken breast fillet strips
1 egg, lightly beaten
1 cup panko or breadcrumbs (I used breadcrumbs because that’s what I had on hand)
1/4 teaspoon paprika powder
1/2 teaspoon Parmesan cheese powder (you can skip this if you want)
1/4 teaspoon garlic powder
salt & pepper to taste
For the Honey Mustard…
1/3 cup mayonnaise
2 tbsp mustard
2 tbsp honey
Directions
Preheat your oven to 400 degrees. Place the beaten egg with all the seasoning powder on one plate for breading, and the panko on another plate. For each chicken tenders, dip it first in the egg, and then in the panko, and place it on a wire rack over a baking sheet (like what you would use to cool cookies). If you don’t have a rack, just place the chicken directly on a baking sheet, but you will need to turn them halfway through baking.
Bake the chicken tenders for about 10 minutes, and then increase the heat to 450 degrees and bake for another 10 minutes. Serve warm, with honey mustard dipping sauce.
For the Honey Mustard Dipping Sauce:
Whisk together the mayonnaise, mustard and honey, and serve immediately or chill until ready to use.
4 comments :
These look yummy. Good luck Chris on the 100 mile bike ride!
I'll try to take lots of pictures!
Great recipe…thank you for sharing and a big thank you to Chris for participating in such great cause…xo
Thanks! I'm proud of him for committing to the race and exceeding his fundraising goal. Have a great weekend!