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1/4 cup honey
1/4 cup spicy brown mustard
1 1/2 lb. chicken breast tenders (about 16 pieces)
1/2 cup low-fat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 Tbls. instant minced onion
1 tsp. paprika
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 Tbls. olive oil
To prepare sauce, combine honey and mustard in a small bowl; cover and
Preheat oven to 400 degrees.
To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.
Spread oil evenly in a jelly-roll pan.
Combine cornflakes and next 5 ingredients in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat.
Arrange chicken in a single layer in pan. Repeat procedure with remaining chicken.
Bake for 4 minutes on each side or until done. Serve with sauce.
Recipe Serves 8 *
Servings size is two chicken tenders each and 1 tablespoon sauce.