Chicken tenders breaded in Dijon mustard and shredded Parmesan cheese dipped in a spicy tomato sauce.
Good for an appetizer or a meal.
1 package of boneless, skinless chicken strips (thawed)
1½ cups shredded Parmesan cheese
½ cups Dijon mustard
¼ cup flour
1 can tomato sauce
1 teaspoon Tapatio Sauce or Tabasco Sauce
1 teaspoon Chili Powder
A dash of cayenne pepper
A dash of nutmeg
1 tablespoon lemon juice
1 tablespoon olive oil
No nutrition information available
Heat up a frying pan (medium heat) using the olive oil to thoroughly coat the bottom.
Mix Dijon mustard and flour in a bowl. Spread shredded parmesan evenly on a plate.
Coat chicken strips thoroughly in the Dijon and flour mixture and then pat each side into the cheese.
Set strips aside.
In a saucepan, mix tomato sauce, Tapatio/Tabasco sauce, chili powder, cayenne pepper, nutmeg and lemon juice.
Heat on medium heat, stirring to keep the bottom from sticking.
While sauce is heating up, place your strips on the frying pan until golden brown on both sides.
Place strips on a plate and spicy tomato sauce in a small bowl for dipping and serve immediately.
Viola, you are done!