BAKED CHICKEN TENDERS (Low Carb)

 

2 lbs. chicken tenders, cut from boneless breasts

1 cup grated parmesan cheese

2 tablespoons parsley, minced

1 tablespoon dried oregano

1 tablespoon paprika

1 tsp garlic powder

Pinch of cayenne pepper

Kosher salt and fresh-ground pepper, to taste

1⁄2 cup butter

 

Preheat oven to 350.

Combine all dry ingredients.

Line a shallow pan, or baking sheet with foil.

Melt butter in a shallow pan.

Dip each piece in butter then roll in seasoning mixture and place in pan.

Bake for 20-30 minutes or until chicken is completely done.

 

Spicy Honey-Mustard Sauce

1/4 cup Mayonnaise

1/4 cup Coarse Dijon Mustard

Siracha, to taste (optional)

3 tablespoons Honey, more or less, to taste

1 tablespoon Apple Cider Vinegar

1/4 teaspoon Cayenne Pepper

1/8 teaspoon Paprika

Kosher salt and fresh-ground pepper, to taste

 

Mix the mayo, Dijon mustard, vinegar, cayenne pepper, paprika together in a small bowl. Begin to add the honey, a tablespoon at a time until you have the sweetness you like. Salt and pepper, to taste.