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1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper (optional)
1 pound chicken breast tenders
4 slices of any Mrs Baird's wheat bread
Vegetable oil spray
1/3 cup Dijon mustard
2 tablespoons honey
Preheat oven to 350° F.
Lightly spray a baking sheet with vegetable oil spray; reserve. In a shallow bowl, whisk together egg, garlic powder, onion powder, cumin, and chili powder; reserve. Rinse chicken tenders under cold water and pat dry with paper towels. In a food processor or blender, process the bread into soft bread crumbs and place in a shallow bowl. Dip chicken tenders in egg mixture to coat both sides. Dip chicken pieces in bread crumbs and place in an even layer on the prepared baking sheet. Lightly spray tops of chicken tenders with vegetable oil spray. Bake, uncovered, for 30 minutes, or until chicken is no longer pink in the center.
In a small bowl, whisk together Dijon mustard and honey. Serve on the side as a dipping sauce. Suggested side dishes include steamed carrots and green beans.
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