novice chef that I am, I do from time to time pin recipes. Occasionally these recipes turn out to be
duds *cough* 3 three ingredient cookies. Seriously, who thought a cookie made out of bananas, oats
and one other ingredient would be a good idea? It wasn't, don't pin it, don't try it and most certainly
if offered DO NOT eat one! Anyways, when I find a scrumptious recipe I want to share it with all of
my friends, neighbors and strangers. I'm not joking, I like to share my knowledge for
good. My qualifications for a recipe are as follows..
1. Must be easy
I don't want to be sitting in my kitchen for four hours slaving away over the stove. "Ain't nobody got
time for that!" Unless you are a professional chef or Martha Stewart, lets be honest here, simple is
2. I will avoid any recipe that has an ingredient I can't buy at a normal grocery store
I am not going to search high and low for some fancy shmancy ingredient/herb/spice. Rest assured I
am the last person who would order anything off of the internet for a dish. Now if we were talking a
craft project, forget it I'm all yours but cooking? Nope not gonna happen.
3.If it fails the four year old test and the John test it's out
Really? I'm going to make a dish, meal for myself? Just being honest.
So back to my pinning. I found a recipe for Weight Watchers Crusted Honey Mustard Chicken. It
looked easy peasy and a great alternative to chicken tenders which E begs for. I loved that it was
W.W. which meant it had to be low fat, right?! Now if you know one thing about me it's that I never
follow a recipe, oops. The same rang true for this one, right off the bat I left out the dill and was too
lazy to grab shoes to walk down to our garden to grab a scallion. so scallions and dill you can cross
off of your grocery list. I typically double a recipe since since John and E are big eaters (yes he's
only 4 1/2 ) and I also add extra pepper to everything and less salt.
step #1 defrost your chicken tenders...I bought a frozen bag of them.
step #2 get two bowls ready
-crush your cornflakes in one
- add your honey mustard dressing*, pepper and salt in the other (totally recommend Ken's
Steakhouse Dressing, it's a perfect chicken tender dipping sauce)
*They said to use lite dressing, I of course deviated from this, being the rebel that I am
step#3 spray your 9x13 pans with ample cooking spray and preheat oven to 425
step#4 dip your chicken tender in the honey mustard sauce
step #5 dip your wet chicken tender into the cornflake crumbs, flip and repeat(I really crush the
crumbs onto the chicken to make sure it sticks)
step#6 put the tenders into the 9x13
step #7 cook for 30-45 min. until the cornflakes start turning mid- darker brown DO NOT FLIP the
chicken tenders midway*
*I did this the first time and it made a mess and didn't taste as tender
step #8 thank me b/c you will be enjoying an easy/ low fat/ yummy meal : P
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