Baked Panko Chicken Fingers

Adapted from Love and Olive Oil

1 1/2 pounds boneless chicken breasts

1 1/2 cups panko 

2 teaspoons Italian seasoning

2 teaspoons garlic powder

1 teaspoon paprika

1/2 teaspoon red chili powder

sea salt and freshly cracked pepper to taste

2 eggs, lightly beaten
1/2 cup flour

EVOO (extra virgin olive oil)

Honey-Mustard Dipping Sauce

light mayonnaise

honey

mustard

lemon juice

Directions:
Preheat the oven to 350 degrees.  Line a baking sheet with foil and brush it with EVOO.  Set aside.  Season the flour with salt and pepper in a shallow bowl.  Lightly beat the eggs in another shallow dish.  In a third shallow dish, combine the panko with Italian seasoning, garlic powder, paprika, red chili powder, salt, and pepper.  If using chicken breasts, prepare by putting one breast in between 2 layers of plastic wrap.  Pound to an even thickness of 1/2 inch.  Remove plastic and cut into strips.  Dredge tenders in the flour to coat, shaking off any excess flour.  Dip the floured chicken tenders into the egg and then coat the chicken tenders with the panko mixture.  Arrange on baking sheet.  Repeat with remaining strips.  Bake chicken tenders for 15 minutes or until golden brown, flipping once part way through cook time.  

To prepare honey-mustard dip, combine all ingredients in a small bowl and whisk to blend smoothly.  Make sure no mayonnaise "lumps" should be visible in the mixture.  Serve with chicken fingers for dipping.  Enjoy!