Tortilla Chip Chicken with Honey Mustard

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3–6 Prep 10 min Cook 15 min Serves 4

Breading chicken fingers in crushed tortilla chips? It doesn’t get any crunchier. We used a food processor to pulse, but you can also bang ’em up in the bag.

Cooking spray 3 oz low-fat baked tortilla chips ¾ tsp garlic powder ½ tsp ground cumin 1 lb skinless chicken tenderloins (about 8) 1 large egg, lightly beaten ⅓ cup plain nonfat Greek yogurt 1 tbsp mustard 2 tsp honey

Pinch of cayenne pepper (optional) 1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a food processor or mini food processor, pulse the chips until finely chopped. Pour into a pie plate or shallow dish and stir in the garlic powder and cumin.

3. In a large bowl, combine the chicken and egg and toss well to coat. One at a time, remove the chicken from the egg, allowing the excess to drain off. Dredge in the crushed chips, pressing gently to adhere, and arrange on the prepared baking sheet. Spray the chicken with cooking spray. Bake until the chicken is cooked through and the breading is lightly browned, about 15 minutes (an instant-read thermometer inserted into the chicken should register 165°F).

4. Meanwhile, in a small bowl, combine the yogurt, mustard, honey, and cayenne, if desired. Serve the sauce with the chicken.

Per serving (2 chicken tenders and about 2 tbsp sauce): 273 Cal, 6 g Total Fat, 1 g Sat Fat, 235 mg Sod, 22 g Total Carb, 4 g Sugar, 2 g Fib, 31 g Prot.

TEST KITCHEN TIP

Whenever you’re measuring honey, lightly spray the spoon with cooking spray first so all the honey slips out and doesn’t get stuck on the spoon. .