Baked Mustard Curry Chicken Strips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Lb Boneless Skinless Chicken Tenderloin Strips1Cup Panko Flakes Bread Crumbs6 Tbsp Extra Virgin Olive Oil1 tsp Colman's Mustard Powder1 tsp Curry Powder1/2 tsp Garlic Powder1/2 tsp White Pepper1/2 tsp Onion Powder
Preheat oven to 375. With a non-stick cooking spray, lightly cover the bottom of 9" x 11" baking dish. In a medium sized mixing bowl, combine the dry ingredients: Panko bread crumbs, Mustard, Curry Powder, Garlic Powder, White Pepper, Onion Powder. Mix loosely and then stir in the Olive Oil until the dry ingredients are moistened. Coat each tenderloin strip by rolling in the mixture and then place in the baking dish. Once all the chicken is coated, place the baking dish in the center of the oven. Bake a total of 25 to 30 minutes, flipping once at approximately 12 to 15 minutes. Coating should be lightly browned. Remove from oven and serve atop spinach salad with a light ranch dressing or with your favorite accompaniment. Enjoy!
Serving Size: Makes Four 4oz Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LARRYB_IOWA.
Serving Size: Makes Four 4oz Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LARRYB_IOWA.
Nutritional Info Amount Per Serving
- Calories: 449.7
- Total Fat: 28.2 g
- Cholesterol: 60.0 mg
- Sodium: 650.6 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 0.3 g
- Protein: 27.2 g
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