yoghurt Chicken Tenders Recipe

Mountain High Yoghurt's Green Initiative


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Cooking With
Yoghurt

Chicken Tenders with Honey Mustard Sauce

A lowfat comfort food the whole family can enjoy.
Panko breadcrumbs, used in Japanese cuisine, are coarser than regular breadcrumbs
and add a nice crunch. Find them in Asian markets or better grocery stores.

Chicken:

1/3 cup Plain Mountain High Yoghurt
¼ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon coriander
1 pound chicken tenders,
rinsed and patted dry
1 cup panko breadcrumbs
Nonstick cooking spray

Sauce:

¼ cup spicy brown mustard
¼ cup Plain Mountain High Yoghurt
2 tablespoons honey

In a shallow glass or ceramic bowl or plate, stir together yoghurt, pepper, garlic salt, and coriander. Mix well. Add chicken and turn to coat evenly.

Place breadcrumbs on a plate. Dip yoghurt-covered chicken into breadcrumbs and turn to coat evenly. Place breaded chicken on a greased baking sheet with sides. Spray the top of the chicken with nonstick cooking spray to help with browning. Bake at 425ºF for 18 to 20 minutes.

Meanwhile, make the sauce: In a small glass or ceramic bowl, combine the sauce ingredients and mix well. Serve the warm chicken tenders with the sauce.

Makes 4 servings.

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