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Tortilla-chip-chicken-with-honey-mustard

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.

Notes

PREP TIP: The WW pull string food processor can be found at ww.com/shop

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