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.

 

Ingredients

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.