Chicken Tenders with Creamy Honey Mustard

Ingredients:

1/3 cup all-purpose flour

1 large egg, lightly beaten

coarse salt and ground pepper

4 cups crisp rice cereal

2 tablespoons olive oil

1 1/2 pounds chicken tenders (tenderloins)

1/2 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

Method:

Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.

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. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.

Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.