Ingredients
Prep
- 1/2 C honey mustard
- 3 C panko bread crumbs
- 18 chicken tenders
- 16 oz frozen whole green beans
- 1 T olive oil
- salt and pepper to taste
On Cooking Day
- 1 bag frozen mashed potato steamer
Instructions
To Assemble
- Pour honey mustard into shallow bowl and Panko crumbs onto a paper plate.
- Use tongs to dip each chicken tender in honey mustard then crumbs.
- Store in large container with lid. Use wax paper between layers and sprinkle extra Panko crumbs on each layer.
- Add last 3 ingredients to large zipper bag. Zip and shake. Store in refrigerator.
To Cook
- Place chicken tenders and green beans (best if thawed) together on baking sheet sprayed with non stick spray in 375 degree oven for 25 - 30 minutes or until chicken juices run clear.
- Cook potatoes according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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