Baked Asiago Chicken Strips covered in crispy panko, asiago cheese, and Italian herbs. It’s extra crunchy and packed with protein. They come together quickly, and the whole family will love them! The Honey Mustard dipping sauce is the perfect sauce to these baked chicken strips.
I love how crunchy and thick the breading is on this chicken and how the baking the asiago cheese brings out the flavors. The honey mustard dipping sauce is the perfect sauce for these strips.
This recipe was inspired by Ambitious Kitchen’s Crispy Bacon Jalapeño Popper Stuffed Chicken Breast. It’s good, highly recommend!
Baked Asiago Chicken Strip Ingredients
- Panko Bread Crumbs- Makes the chicken strips extra crunchy
- Nonstick Spray- Helps to toast the panko- I used an olive oil spray
- Asiago Cheese- Gives the strips extra flavor
- Italian Seasoning- Adds additional flavor
- Salt- Brings out all the flavors
- Eggs- Binding agent for the chicken and bread crumb mixture
- Chicken Breast Tenders- The perfect cut for chicken strips, no additional chopping necessary 🙂
Honey Mustard Ingredients
- Honey- Adds the sweetness we all love in honey mustard
- Mayo- Maybe a surprising ingredient, but it gives the sauce a nice creamy texture
- Dijon mustard- Dijon adds more flavor than regular mustard
- White Vinegar- Thins out the sauce and balances out the honey
The key to making these strips extra crunchy is toasting the panko crumbs before sticking them to the chicken. The panko is pretty easy to over toast, so make sure to keep an eye on it. You want a light brown color, and it’s okay if the toasting is uneven and there are some spots that barley gets any color. I learned this trick from Ambitious Kitchen when I made her Crispy Bacon Jalapeño Popper Stuffed Chicken Breast. It’s so so good. I recommend 100%.
Store any leftover chicken in an airtight container for 3-4 days. Reheat in an oven at 350 degrees to re-crisp. Store any leftover money mustard in an airtight container up to 4 days.
Got a picky eater at home? Try this other Crowd-pleasing recipe- Mini BBQ Chicken Meatloaves
I hope you love this Baked Asiago Chicken Strip recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Have fun!
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Baked Asiago Chicken Strips
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 4–6 Servings 1x
Description
Baked Asiago Chicken Strips covered in crispy panko, asiago cheese, and Italian herbs. It’s extra crunchy and packed with protein. They come together quickly, and the whole family will love them! The Honey Mustard dipping sauce is the perfect sauce to these baked chicken strips.
Ingredients
Asiago Chicken Strips
- 2 cup panko bread crumbs
- Nonstick spray
- 1/2 cup shredded asiago cheese
- 2 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 3 eggs
- 2 pounds chicken breast tenders
Honey Mustard
- 3 tablespoons honey
- 2 tablespoons mayonnaise
- 1/4 cup Dijon mustard
- 1/2 tablespoon white vinegar
Instructions
Asiago Chicken Strips
- Heat oven to 400 degrees. Spread panko crumb across a large baking sheet. Lightly spray with nonstick spray, toss the crumbs and spray again. Bake in the oven for 2-4 minutes. Give the pan a shake halfway through. You want the crumbs to get light brown; you don’t want them to get too toasted. Let the panko cool for about 5 minutes.
- Transfer the panko onto a plate. Mix the asiago cheese, Italian seasoning, and salt into the panko crumbs. Clean off the baking sheet and spray again with nonstick spray.
- In a small bowl whisk together the eggs.
- Dredge chicken in the panko mixture. Dip it in the egg mixture. Then dredge it again in the panko, making sure it’s fully covered. Place on the baking sheet.
- Cook for 15-20 minutes or until the internal temp is 165.
Honey Mustard
- Whisk honey, mayo, dijon mustard, and vinegar in a small bowl until smooth. Make about 1/2 cup.
