Baked Asiago Chicken Strips
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.
Servings 4 -6 Servings
Ingredients
- Asiago Chicken Strips
- 2 cup panko bread crumbs
- Nonstick spray
- ½ cup shredded asiago cheese
- 2 tablespoon Italian seasoning
- ½ teaspoon salt
- 3 eggs
- 2 pounds chicken breast tenders
- Honey Mustard
- 3 tablespoons honey
- 2 tablespoons mayonnaise
- ¼ cup Dijon mustard
- ½ 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 ½ cup.