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Almond Crusted Chicken Fingers – 3 Tbsp. honey – 2 Tbsp. Dijon mustard – 2 tsp. rice wine vinegar – Olive oil cooking spray – 2 large eggs – 2 Tbsp. water – 1 pound chicken tenders – 1 cup whole wheat Panko® bread crumbs (Japanese-style bread crumbs) – 1/2 cup sliced almonds, finely chopped – 1/4 tsp. sea salt – 1/4 tsp. ground black pepper – Combine honey, Dijon mustard, and rice vinegar in small bowl; mix well and chill. – Preheat oven to 425° F. Line baking sheet with foil; spray with cooking spray. – Place eggs and water in medium shallow bowl; beat lightly. – Soak chicken pieces in egg mixture; set aside. – Combine bread crumbs, almonds, sea salt, and black pepper in large resealable plastic bag and shake to combine. – Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken. – Place chicken on prepared baking sheet. Bake for 18 to 20 minutes or until cooked through and golden brown, turning once halfway through. – Serve with prepared honey mustard dipping sauce. *Recipe By Team Beachbody
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