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Crunchy Chicken Tenders with Apricot Dipping Sauce
By Char | August 11, 2008
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Ingredients:
2 pounds chicken tenders, or breasts sliced into strips
1/2 teaspoon salt
1/4 teaspoon Watkins Pepper
1/4 cup Dijon mustard
1/4 cup mayonnaise
6 cups cornflakes
Sauce
3/4 cup apricot preserves
3 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon rice vinegar
Directions:
Heat the oven to 450 degrees. In a large bowl, toss together the chicken, salt, pepper, mustard and mayonnaise.
To make the coating, pulse the cornflakes in a food procesor about 10 times, or place the flakes in a sealed bag and crush them with a rolling pin. Transfer the crushed flakes to a large, shallow bowl. Dredge the chicken in the cornflakes and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning.
Bake the chicken for 15 minutes or until the tenders are cooked through and crispy on the outside (they will crisp up even more as they cool). Let them cool on the rack before packing them for your picnic.
For the suace, combine the preserves, mayonnaise, mustard and vinegar in a small bowl. Serve it with the chicken. Serves 8 to 10.