Cornbread Breaded Chicken Fingers

Name: Cornbread Breaded Chicken Fingers
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb. chicken tenders (chicken breasts cut into strips); 2 cups cornbread crumbs; 1/4 cup parmesan cheese; 1/2 cup tapioca flour; 2 eggs; 2 TBSP Dijon mustard; 1/4 cup honey; 2 TBSP melted butter; 1/2 tsp. apple cider vinegar; 1/4 cup fresh cranberries

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1/4 recipe )
Per Serving: 584 calories; 38g protein; 16g fat, 71g carbs (2 carbs: 1 protein)
Recipe = 0 servings of vegetables, 0.25 servings of fruit (0 vegetable per serving, 0 fruit per serving)

*This recipe is from Simple Roots

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from Simple Roots

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Ingredients

20 mins

4 servings

1 lb.chicken tenders (chicken breasts cut into strips)
2 cupscornbread crumbs
1/4 cupparmesan cheese
1/2 cuptapioca flour
2eggs
2 TBSPDijon mustard
1/4 cuphoney
2 TBSPmelted butter
1/2 tsp.apple cider vinegar
1/4 cupfresh cranberries

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Steps

20 mins

1

Preheat oven to 450 degrees.
2

In a bowl combine the cornbread crumbs and parmesan cheese.
3

In another bowl add tapioca flour and in third bowl whisk the eggs.
4

Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs.
5

Place on a baking sheet line with parchment paper.
6

Repeat until all chicken tenders are covered.
7

Bake for 10-15 minutes or until chicken juice runs clear and there is no pink when cut open.
8

While the chicken is baking prepare the cranberry honey mustard.
9

In a food processor add Dijon mustard, honey mustard, honey, apple cider vinegar and cranberries.
10

Puree until smooth.
11

Add to a saucepan with butter and cook until just beginning to simmer.
12

Remove from heat and use as dipping sauce.
13

Enjoy!