baked chicken tenders

• 1½ pounds chicken breast - boneless, skinless cut in strips
• ¼ cup dijon mustard
• 2 cloves garlic - grated
• 2 cups panko bread crumbs
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon paprika

Instructions

1. Pre-heat oven to 475 and lay a metal cooling rack flat on top of a baking sheet. Spray cooling rack with non-stick spray and set aside.
2. In a small bowl, combine mustard and garlic. Using a small brush, gently "paint" the chicken strips with the garlic mustard.
3. In a shallow bowl, use fork to combine panko, salt, pepper, olive oil and paprika. Working in batches, add mustard coated chicken to the panko mixture and press to evenly coat all sides. Place panko covered chicken strips on metal rack lined baking sheet.
4. Bake for 12-15 minutes or until browned, turning once halfway through.
5. Serve with BBQ or dipping sauce of choice.