You’ll love this chicken tender recipe not only because it’s ridiculously easy to make, but it’s also crazy good, and I have yet to meet a kid (or adult for that matter) who hasn’t flipped over it. The sweetness of the jam mixed with the savory mustard is irresistible. And, who doesn’t appreciate guaranteed ease in the kitchen?! Convenience is my mantra and this tasty dish never disappoints – talk about a non-stop crowd pleaser click here. My style in the kitchen is winging it; that’s how I prefer to cook cuz it’s more enjoyable that way for me (I’m not into following recipes, at least whenever possible), and this one is such a cinch you’ll have it down by the time you’re at the end of my post! Start by pre-heating the oven to 350. This is all you need:
1 pound of chicken tenders
4-6 oz Dijon Mustard
10 oz Jar Of Apricot Jam
Of course, a nice big pot to cook in
Rinse off the tenders, shake off any excess water and place in the pot. Pour in the the mustard and jam. Mix it up nice and good with a spoon until the tenders are coated (see above photo).
Place in the preheated oven and bake for about 35-45 minutes. I say “about” because all ovens are different. You know these babies are cooked simply by slicing one open. There shouldn’t be any pink. The sauce keeps them moist so even if you happen to overcook them by a few minutes they still come out juicy and delicious.
Remove from the oven and let cool for 10 minutes.
Prepare for an ambush of oohs and aahs!
P.S. If you want to whip up more than a pound amp up the mustard and apricot jam accordingly. Just make sure the chicken tenders are coated.