Baked Chicken Strips with Apple Almond Salad

Directions

Prep time: 15 mins
Total time: 30 mins
Serves: 4

• Preheat oven to 350°F.
• Place panko breadcrumbs on a baking tray and bake for 3 minutes, then stir to make sure the crumbs are toasting evenly. Bake until light golden brown, about 6 – 8 minutes. Let cool on the tray.
• Increase oven temperature to 400°F.
• In a large bowl, mix eggs, mayonnaise, mustard, flour and pepper.
• Cut the chicken breasts into strips lengthwise, getting four strips from each breast. Season the strips with salt and add to the bowl with the egg mix so they are evenly coated. You can leave the chicken to marinate, or bread it right away.
• Once the breadcrumbs are cool, shake the tray so crumbs are laid out evenly. Taking a couple chicken strips at a time, lay them over the crumbs and lightly press on them, then push crumbs over top to coat evenly. Place breaded strips on a wire rack on a baking tray for best cooking results. If you don’t have a wire rack, place them on a baking tray, leaving room between them to evenly cook. Bake for 13 – 15 minutes.
• To make the dipping sauce, whisk together honey, mustard and mayonnaise.
• To make the salad dressing, mix the honey mustard sauce with vinegar and toss with lettuce, apple slices and toasted almonds.