The crisp oats, nuts, seeds and dried fruit in our Toasted Muesli make for a surprising and special take on a classic family favorite.
Serves 4
1 ½ cups Michele’s Toasted Muesli, coarsely ground
¾ cup panko breadcrumbs
1 tbsp garlic powder
1 tsp smoked paprika
2 tsp salt
2 eggs
½ cup flour
1 ½-2 lbs chicken tenders (you could also try your favorite marinated tofu or plant-based chick-UN)
Salt and pepper, to taste
Honey Mustard Dipping Sauce
½ cup Dijon mustard
¼ cup honey
1 tbsp mayonnaise
Ranch Dipping Sauce
½ cup sour cream
¼ cup mayonnaise
2 tsp finely chopped dill
2 tsp finely chopped chives
2 tsp finely chopped parsley
1 garlic clove, minced
1 tsp lemon juice
Salt and pepper to taste
- In a small bowl, combine Muesli, panko, garlic powder, smoked paprika and salt.
- In a second bowl, add both eggs and whisk, adding a sprinkle of salt and pepper.
- Add flour to a plate and sprinkle with salt and pepper.
- One at a time, coat each tender in flour, then egg wash, making sure to drip off the excess, and finally ground Muesli.
- Place on a lightly greased baking sheet about 1 inch apart. Spray tenders with non-stick spray. Bake at 375 for 20 minutes.
- While the chicken bakes, make honey mustard dipping sauce and ranch dipping sauce.
- In a small bowl, combine mustard, honey and mayonnaise. In another small bowl combine all ranch ingredients.
- Refrigerate sauces until tenders are done.
- Serve Muesli crusted nuggets alongside honey mustard dipping sauce.