Yield: Makes 4 servings
Whether you need a game day party snack or a kid-friendly dinner, these chicken tenders will please everyone at the table. A simple and sweet homemade honey mustard is served alongside these tender pieces of chicken coated in crunchy hazelnuts.
- 6 dried apricots, chopped
- ¼ cup yellow mustard
- ¼ cup spicy brown mustard
- 3 tablespoons honey
- Hot water
- 1 pound boneless, skinless chicken breast tenders (about 8 pieces)
- 1/3 cup unbleached, all-purpose flour
- 1 large egg, beaten
- 1 ½ cups finely chopped Oregon hazelnuts
- 1 ½ teaspoons fine sea salt
- ¾ teaspoon ground black pepper
To begin making the dipping sauce, place the apricots in a small bowl and cover with hot water. Let sit for 15 to 20 minutes while you prepare the chicken.
Preheat the oven to 400 degrees F. Cover a large rimmed baking sheet with a silicone mat or parchment paper.
Place the flour, egg, and hazelnuts in three separate shallow bowls. Stir a ½ teaspoon of salt and ¼ teaspoon of pepper into the flour. Stir the remaining salt and pepper into the finely chopped hazelnuts.
Working one chicken tender at a time, coat it in flour, dip in the egg, and roll in the hazelnuts to cover it evenly. Place the chicken on the prepared baking sheet.
Bake for 20 to 25 minutes, until the hazelnuts are lightly browned the chicken is cooked through with no pink remaining in the center.
Finish the dipping sauce while the chicken bakes. Drain the apricots and add them to a small food processor or cup of a blender. Add the mustards, honey, and one tablespoon hot water. Puree until smooth.
Serve the chicken tenders warm with the sauce on the side.