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chicken breast tenders
stone ground mustard
Dredge chicken in flour and lightly brown in Canola oil on both sides, about 2 - 3 minutes each side.
Place chicken in a 2 quart baking pan. In a small bowl, combine the syrup and mustard; pour over chicken.
Cover and cook at 350 for 40 - 45 minutes, or until meat is tender. Serve with rice.