Ingredients
c. all-purpose flour
1 large egg
Coarse salt and ground pepper
4 c. crisp rice cereal
2 tbsp. olive oil
1 1/2 lb. chicken tenders (tenderloins)
1/2 c. reduced-fat sour cream
2 tbsp. Dijon mustard
1 tbsp. honey
4 medium carrots
1 cucumber
Preparation
Step 1Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.Step 2Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.Step 3Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
