Recipe Description


- 4 large boneless, skinless chicken breast halves
- 2/3 cup seasoned bread crumbs
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- salt and pepper
- olive oil or nonfat cooking spray

Seasoned bread crumbs:

- 2/3 cup unseasoned dry bread crumbs
- 3 Tbsp cornstarch
- 3 Tbsp grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano,
- ¼ tsp of garlic powder,
- ½ tsp ground thyme
- ½ tsp onion powder

Honey-Mustard Sauce:

- ¼ cup Dijon or delicatessen-style mustard, preferably medium coarseness
- 3 tablespoons of honey


1. Rinse chicken breast tenders under cold water. Remove any tendons. Pat dry with paper towels.
2. Toss tenders with garlic, lime juice, and salt and pepper to taste. Let stand 10 minutes.
3. Spread tenders in single layer and lightly mist with olive oil. Turn and mist other side. Roll tenders in bread crumbs to coat. Arrange in single layer on baking pan lightly misted with olive oil or non-fat cooking spray.
4. Bake at 500 degrees for 5 minutes. Turn and bake for 2 more minutes until juice run clear when chicken is pricked with fork.
5. Combine mustard and honey. Serve with chicken dippers. Barbeque sauce also makes a great dipping sauce.