Syrup's not just for pancakes! Maple gives a hint of sweetness to these yummy, crunchy chicken tenders. Add pecans to the coating for a little something extra, or leave out the nuts if your little one has an allergy or isn't a fan.
1⁄4 cup maple syrup
2 tablespoons mayonnaise
3⁄4 teaspoon salt
3⁄4 cup panko breadcrumbs
1⁄2 cup pecans, finely chopped (optional)
4 boneless skinless chicken breasts
Heat oven to 400 degrees.
Pulse pecans in a mini food processor, set aside.
Mix maple syrup, mayo and salt in a shallow dish. In another shallow dish mix panko crumbs and pecans.
Pound chicken breasts to 1/2-inch thickness, then slice into tender-sized strips.
Dip chicken into syrup mixture, then roll in bread crumbs.
Place tenders on a greased baking sheet. If you have one, you can use a cooling rack placed on the baking sheet to ensure the chicken gets crispy on both sides. Spray top of the chicken with cooking spray.
Bake 15-20 minutes, (turning once if not on a rack) until coating is golden brown.