Chicken Tenders With Creamy Honey Mustard

• 13 cup all-purpose flour
• 1 large egg, lightly beaten
• coarse salt and pepper
• 4 cups crisp rice cereal
• 2 tablespoons olive oil
• 1 12 lbs chicken tenders (tenderloins)
• 12 cup reduced-fat sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 4 medium carrots, cut into sticks
• 1 cucumber, halved lengthwise, seeded, and cut into sticks

1. Preheat oven to 475.
2. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper.
3. Pulse cereal and oil in a food processor until fine crumbs form.
4. Season with salt and pepper; transfer to a third shallow bowl.
5. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere.
6. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
7. Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper.
8. Serve tenders and vegetables with creamy honey mustard on the side.

flour, egg, salt, crisp rice, olive oil, chicken tenders, sour cream, mustard, honey, carrots, cucumber

Taken from www.food.com/recipe/chicken-tenders-with-creamy-honey-mustard-368831 (may not work)