Shirley's Recipes

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Dvmanh]] &mdash; [-30 November 2015, 10:23-]
>>messageitem<<
Found your recipe on Pinterest and fixed it today. It's doieclius! Thanks so much for sharing! :)It turned out perfectly. *I baked it at 325 instead due to my fear of dry chicken and the fact that my oven runs extra hot. I didn't want to risk it. *I cooked it for 2 hours instead of 2.5, same reason as above.*I forgot to spray my pyrex dish but had no problems with sticking. *I used both cans of water and after that, no way would I use just one. I say you should definitely use two! :)*I did peek ONCE because if you can't tell already, I'm a pessimistic cook, haha. But now that I know it'll turn out great, I won't peek next time! ;)
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Servings: 6 to 8\\


Attach:CrunchyChickenTendersWithApricotDippingSauce.jpg\\

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Sarah]] &mdash; [-04 May 2014, 16:58-]
>>messageitem<<
dan / Hi Coach!Im 5'11 and weigh 170lbs ive been on the fat shredder diet and still cant see my abs, lost a ton of weghit in all other area though.. Im currently at 1900-2100 calories a day with 50/30/20 (P/C/F)..should i lower my calories or stick with the fat shredder diet longer until I can see abs..
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Source: FamilyFun Mag. June 2008/Sandra Roth\\

Source:/Sandra Roth\\

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Attach:CrunchyChickenTendersWithApricotDippingSauce.jpg
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Servings: 6 to 8

Attach:CrunchyChickenTendersWithApricotDippingSauce.jpg\\

Attach:CrunchyChickenTendersWithApricotDippingSauce.jpg

2 pounds chicken tenders or breasts sliced into strips\\
1/2 teaspoon salt\\

1-1/2 tablespoons Dijon mustard\\

2 pounds chicken tenders or breasts sliced into strips\\
1/2 teaspoon salt\\
1/4 teaspoon pepper\\
1/4 cup Dijon mustard\\
1/4 cup mayonnaise\\
6 cups cornflakes\\
3/4 cup apricot preserves\\
3 tablespoons mayonnaise\\
1-1/2 tablespoons Dijon mustard\\
1 tablespoon rice vinegar

Name: Crunchy Chicken Tenders With Apricot Dipping Sauce\\
Key Ingredient: chicken tenders\\
Preparation: combine, dredge, bake\\
Cuisine: American\\
Source:\\
Food Group: poultry\\
Meals: dinner, picnic\\
Courses: main\\
Temperature: hot, cold\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 35\\
Comments: May be cooled completely and packed for a picnic.\\
Servings: 6 to 8\\


2 pounds chicken tenders or breasts sliced into strips\\
1/2 teaspoon salt\\
1/4 teaspoon pepper\\
1/4 cup Dijon mustard\\
1/4 cup mayonnaise\\
6 cups cornflakes\\
3/4 cup apricot preserves\\
3 tablespoons mayonnaise\\
1-1/2 tablespoons Dijon mustard\\
1 tablespoon rice vinegar\\

Heat oven to 450F. In a large bowl, toss together chicken, salt, pepper, Dijon mustard and mayonnaise.

To make the coating: Pulse cornflakes in a food processor about 10 times, or place the cornflakes in a sealed bag and crush with a rolling pin. Transfer the crushed cornflakes to a large, shallow dish or bowl. Dredge chicken pieces in the cornflakes and arrange on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning.

Bake chicken for 15 minutes or until the tenders are cooked through and crispy on the outside (they will crisp even more as they cool).

For sauce: Combine the preserves, mayonnaise, Dijon mustard and rice vinegar in a small bowl. Serve with chicken.