“Crispy” Chicken Tenders |

Good Morning!

Let’s get right to it!

Workout Yesterday~ 30 minutes on the elliptical for 3.30 miles. 7 mile cycling in 28 minutes. Ab workout. I was ubber sore still from yesterdays Pure Barre class so I took it pretty light.

Todays Workout~ 4 mile run with 2 miles of speed intervals in 37 minutes (9:15). 50 squats, 30 push-ups, 15 pull-ups.

So now that we have the workout in let’s talk about the food I promised!

On Monday after the class I came home and B was starving! Thank goodness what I had on the menu was quick!

“Crispy” Chicken Tenders! These babies were yum-my! And I’m embarrassed to say that we ate all of them! I used this recipe but modified it a bit. We had them with a side of black beans and broccoli! And as always this recipe is gluten-free and dairy-free!

Ingredients

2 pounds of chicken tenders (we had about 12 pieces)

2 eggs

2 tablespoons of mustard (you can use whatever kind you like)

2 cups of Corn Flakes

1. Set oven to 375 degrees. I bought frozen chicken tenders and just thawed them in the refrigerator all day and they worked out great!

2. Mix the two eggs and 2 tbs. of mustard together

3. Get out a large plate and place the corn flakes on the plate. I then used a cup to just smash them up so the flakes were not so big

4. Next, the fun part! Set up a work station, a. bowl of your chicken b. egg mixture c. corn flakes. (Make sure to use one hand for each step, this makes it less messy!)

5. Take a piece of chicken dip in the egg mixture, then roll in the corn flakes. Yes, it is that easy. I placed mine on a non-stick baking sheet.

6. Bake for about 15 minutes or until golden brown.

7. Enjoy!!