Chicken Tenders Recipe

• 2 lb. boneless Chicken Breasts, cut into strips
• 1 c. Almond Flour
• 1/3 c. Almonds, ground
• 1/3 c. Coconut Flour
• 2 tsp. Italian Seasoning Blend
• 1 tsp. Salt
• 1 tsp. Paprika
• 1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Ground Black Pepper
• 3 Eggs
• 1/4 c. Water
• 2 tbsp. Olive or Avocado Oil

“Honey” Mustard:

• 1/3 c. Organicville® Yellow Mustard
• 1/4 c. Whole30 Approved Mayo
• 3 Medjool Dates, soaked in warm water for 20 minutes to soften
• 1/4 tsp. Salt
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder

1. Slice chicken into small tenders.
2. In a mixing bowl, stir together almond flour, ground almonds, coconut flour, Italian seasoning, salt, paprika, onion powder, garlic powder, and pepper.
3. In a separate bowl, whisk together eggs, water and oil.
4. Coat each piece of chicken in egg, then dredge in flour mixture.
5. Heat a large skillet to medium and add about 1 tbsp olive oil. Pan-sear tenders for 5-6 minutes on each side, watching carefully so they don’t burn, until chicken is cooked through.
6. Meanwhile, add all ingredients for honey mustard sauce to a blender or food processor and blend until smooth.
7. Serve chicken with honey mustard sauce on the side.