There's a bottle of whole grain Dijon mustard sitting in my fridge for a while. I can't even remember the last time I used it, or what it was for. Determined to finish it off, here's a no fuss cooking recipe. My recipe yields a saltier result, but it's perfect to further incorporate the chicken with pasta, mashed potatoes, or salad. Simple prepping and easy cleaning, also helped me to empty that bottle, can't ask for more.
Baked honey mustard chicken tenders -
Ingredients?
- 8 to 10 chicken tenders
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 clove grated garlic
- Some chopped parsley
How?
Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.
Remove the tendons from chicken tenders and transfer to a baking dish.
Take a bowl and mix in the salt, black pepper, smoked paprika, grated garlic, Dijon mustard, honey, and lemon juice. Use less salt if a lighter taste is preferred. Pour the sauce to the baking dish and make sure all sides of the chicken are coated with it.
Into the oven and bake for 25 minutes. Check on it, flip and bake for another 5 to 10 minutes.
Remove from heat and sprinkle some chopped parsley to brighten up the flavor.
On top of chopped parsley, lemon juice can also boost up that refreshing touch. You can also grate some lemon and sprinkle on top of baked chicken tenders if preferred.
I recommend to serve the chicken tenders with pasta or mashed potatoes, something starchy sounds wonderful. But well, if you choose a healthier route, salad works too.
Other recipes using chicken tenders:
Unlike pudding, custard uses egg as a thickening agent. So we are actually talking about a pudding recipe here, but I cut down the gelatin powder by half, so ended up with a custard-like texture. In a way my matcha pudding is on the runny side, but still creamy and comforting. If you prefer a true pudding-like texture, go ahead and double that gelatin powder.
Custard-like matcha pudding (抹茶プリン) -
Ingredients (for two)?
- 1 tablespoon matcha powder
- 100ml whole milk
- 100ml heavy whipping cream
- 1 1/2 tablespoons sugar
- 1/2 teaspoon gelatin powder (double the amount if preferred)
- Some anko (red bean paste) or whipped cream (optional)
How?
Pour the milk to the pan and sift in matcha powder. Add in the sugar and gelatin powder. Use up to 1 teaspoon of gelatin powder for firmer setting. Turn to low heat and keep whisking at the same time. Wait till the sugar has been fully dissolved.
Turn off the heat and let it cool off for couple minutes. Pour in cold heavy whipping cream and whisk till incorporated.
Pour the mixture into serving containers and transfer to the fridge for at least 2 hours.
Serve with anko or whipped cream on top if desired.
This recipe gives you a lighter tasting pudding in terms of sweetness. Creamy-wise, it's right on the spot. So if a sweeter taste is preferred, up the sugar to 2 tablespoons.
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