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!