Tortilla chip chicken with honey mustard
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Crumbing chicken tenderloins in crushed tortilla chips? It doesn’t get any crunchier! We processed the chips in a food processor, but you can also simply crush them up in the bag.
Ingredients
Tortilla chips
95 g
Garlic powder or flakes
¾ tsp, (powder)
Ground cumin
½ tsp
Chicken tenderloin
450 g, (about 8)
Egg(s)
1 medium
Oil spray
1 x 3 second spray(s)
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Dijon mustard
1 tbs
Honey
2 tsp
Ground cayenne pepper
1 pinch, (optional)
Instructions
1
Preheat oven to 220°C. Line a baking tray with baking paper.
2
Process chips in a food processor into a coarse crumb texture. Transfer to a shallow dish. Stir in garlic powder and cumin.
3
Beat egg in a large bowl. Add chicken and toss to coat. One at a time, remove tenderloins from egg, allow excess to drip off, then coat evenly in crushed chips, pressing on lightly. Place on prepared tray in a single layer and lightly spray with oil. Bake for about 15 minutes or until chicken is golden and cooked through.
4
Meanwhile, to make honey mustard, combine all ingredients in a small bowl. Serve with chicken.
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