I used the blsl chicken tenders on this recipe, I had a big package (probably 15 - 18 tenders), and I just eyeballed the mustard..I also used regular yellow, honey dijon, and regular dijon, mixed all up. I let the chicken "marinate" in that for an hour or two, then crushed the onions up, I didn't have quite enough to cover them all, so I used some panko with the onions on the last few, and I think I liked them better. Baked at 375 for 20 minutes, and they were perfect. The BF even ate them leftover a couple of days later, warmed in the oven, and dipped in ranch, he said they were still good. Will make again!
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I used the blsl chicken tenders on this recipe, I had a big package (probably 15 - 18...