Healthier Chicken Tenders Recipe This Holiday Season

This post was originally published as Healthier Chicken Tenders by Laurel on Health Food blog.

Last night I made a healthier version of chicken tenders at home. I love when I can figure out a way to make a classic not-so-good for you meal into a healthier one. It just brings me some satisfaction. These chicken tenders are so good and crunchy! I used whole wheat panko breadcrumbs in this recipe, but you could also use finely chopped almonds or walnuts to “bread” the chicken. Either way, serve them up with some fresh vegetables of your choice. 

Laurel’s Chicken Tenders

2 organic chicken breasts

Extra virgin olive oil

1 cup whole wheat panko breadcrumbs

3/4 cup whole wheat flour

2 organic eggs (beaten)

Honey

Salt and pepper

Cut the chicken breasts into tenders (about the same size and thickness). Mix the flour with a little salt and pepper and put on a small plate. Beat the eggs and put them on a second plate. Put the breadcrumbs on a third plate.

Roll each chicken tender in the flour, then the egg, and finally, in the breadcrumbs. Heat a couple tablespoons of olive oil in a sauté pan on medium heat. Cook the tenders about 2-3 minutes on each side and cover with a lid for the last 30 seconds to ensure they’re cooked through. Drizzle a little honey on top while they’re still hot. 

Serves 2 or 3 (depending on the size of the chicken breast).