Yield: 2-4 servings

Ingredients:

2 eggs, beaten
1 cup (250 mL) whole wheat flour
1 cup (250 mL) panko bread crumbs
½ cup (125 mL) grated parmesan cheese
12 chicken tenders (strips or fillets)

Honey Apricot Dipping Sauce

½ cup (125 mL) honey
½ cup (125 mL) sugar-free apricot preserves
½ tsp (2 mL) chipotle sauce

Directions:

Line a cookie sheet with parchment paper. Place beaten eggs in one bowl, flour in second bowl and combine panko and parmesan in a third bowl. Roll chicken tenders in flour, dip in egg mixture, then roll in breading.

Place on baking sheet, evenly spaced. Bake at 375ºF (190ºC) for 35 minutes, until golden brown and crisp. Serve with Honey Apricot Dipping Sauce (see below).

Honey Apricot Dipping Sauce

In a small pot over low heat, stir together honey, preserves and chipotle; heat through.