After a long day at school, all I want to do is relax and eat a good meal (and maybe enjoy a big glass of wine too!). Being uncreative tonight, I found a recipe on The Healthy Apron, for Baked Parmesan, Basil and Garlic Chicken Tenders with Honey Mustard Dipping Sauce. Doesn’t your mouth start watering just at the sound of that? Mmmm.
So, I grabbed a few frozen chicken tenders out of the freezer and let them begin to thaw as I ran to the grocery store for a few ingredients.
Here’s your shopping list:
- 1/4 C Hellman’s Olive Oil Mayonnaise
- 1/4 C Honey
- 1/4 C Dijon Mustard
- Dash of Cayenne Pepper
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Rosemary
- 1/4 tsp Cumin
- 1/4 tsp Salt Sense
- 1 1/2 Tbs Extra Virgin Olive Oil
- 1 Tbs Fresh Basil, minced
- 1 Garlic Clove, minced
- 2 Tbs Grated Parmesan Cheese
- 1/4 tsp Salt Sense
The first thing you want to do is mix up your Honey Mustard Dipping Sauce so the flavors have time to blend (30 – 60 minutes will do the trick).
Add 1/4 C Honey, 1/4 C Olive Oil Mayonnaise, 1/4 Dijon Mustard, Dash of Cayenne Pepper, and Salt and Pepper to taste. Mix well and Refrigerate. (P.S. The extras will make for a GREAT salad dressing or sandwich spread tomorrow)
In a small bowl combine 1/2 tsp Dried Oregano, 1/2 tsp Dried Rosemary,1/4 tsp Cumin, and 1/4 tsp Salt Sense.
Place your chicken tenders on a baking sheet using my tinfoil trick and top with your seasoning mix.
Pop the tenders into the oven at 425 degrees for 15 – 20 minutes.
While your chicken is baking, whip up your Parm-Basil-Garlic Topping.
Mince 1 Clove of Garlic and 1 Tbs of Fresh Basil.
Add that to 1 1/2 Tbs Extra Virgin Olive Oil, 2 Tbs of Parmesan Cheese and 1/4 tsp Salt Sense.
Once your chicken is done, top each with a little of your Parm-Garlic-Basil mixture.
I added a couple slices of bread and butter. (I found a loaf of bread at Wegmans called Marathon Bread. How could I resist?!)
And a Spinach salad with Strawberries, Chia Seeds, Sesame Seeds, and Balsamic Vinaigrette.
Makes for a delicious meal AND easy clean up, which I love.
Now, time for bed so I can get up to run 9 miles tomorrow morning. Sweet dreams!