Pretzel-Crusted Chicken Tenders
Grilled Corn and Tomato Salad
Ingredients
- 2 large eggs
- 1 Tbsp Dijon mustard
- 1½ cups crushed pretzels
- 1 cup panko breadcrumbs
- 1½ lb chicken tenderloins
- ¼ cup olive oil, divided
- 1 cup honey mustard
Instructions
- Preheat oven to 400°F. Whisk together eggs and mustard in a shallow bowl; stir together pretzels and panko in a separate shallow bowl.
- Dip chicken in beaten egg, letting excess drip off; dredge in pretzel mixture to coat.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side.
- Remove from skillet, and place on a baking sheet. Bake 10 minutes or until chicken is done. Serve with honey mustard for dipping.
Side Dish Ingredients
- 3 ears corn, shucked
- 3 Tbsp olive oil, divided
- 2 Tbsp red wine vinegar
- 1 (10-oz) pkg spring mix
- 4 Roma tomatoes, sliced
- 2 Tbsp minced fresh basil
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush corn with 1 Tbsp oil. Grill corn, covered, 5 to 6 minutes, turning occasionally. Cut kernels from cobs; discard cobs.
- Whisk together 2 Tbsp oil and vinegar in a large bowl. Add lettuce, tomatoes, corn, and basil; toss. Season with salt and pepper to taste.
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