Baked Mustard Curry Chicken Strips

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Baked Mustard Curry Chicken Strips calories by ingredient


Introduction

A relatively low fat, low carb chicken entree that is easy to prepare and goes nicely atop a spinach salad bed with light ranch dressing. A relatively low fat, low carb chicken entree that is easy to prepare and goes nicely atop a spinach salad bed with light ranch dressing.
Number of Servings: 4

Ingredients

    1 Lb Boneless Skinless Chicken Tenderloin Strips
    1Cup Panko Flakes Bread Crumbs
    6 Tbsp Extra Virgin Olive Oil
    1 tsp Colman's Mustard Powder
    1 tsp Curry Powder
    1/2 tsp Garlic Powder
    1/2 tsp White Pepper
    1/2 tsp Onion Powder

Tips

If you like a thicker coating on your chicken,try doubling the ingredients. If desired, adding 1/2 tsp of Cayenne Pepper will give it a bit more kick.


Directions

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.