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Cornmeal Crusted Chicken Tenders with Raspberry Mustard

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Cornmeal Crusted Chicken Tenders with Raspberry Mustard

3 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: bake, chicken tenders, dairy free, egg free, gluten-free, nut free, raspberry mustard, vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 4 pieces each.
Calories: 310kcal


  • 4 medium potato, red
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 2 tablespoon olive oil
  • 1 cup raspberries
  • 1/8 cup mustard
  • 1 teaspoon honey
  • 1 pound chicken breast tenderloins
  • 1/4 cup cornmeal, yellow

Serve With

  • 2 medium apple


  • Preheat oven to 400° F.
  • Quarter potatoes and add to a bowl with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon oil; toss until well coated.
  • Place potatoes in a single layer on a baking sheet and bake for 30 minutes until softened.
  • Meanwhile, mash raspberries, mustard, and honey together in a small bowl, forming a chunky sauce.
  • Cut chicken tenders in half and sprinkle with remaining salt and pepper.
  • Place cornmeal in a medium bowl; add the chicken and toss to coat.
  • Heat remaining oil in a large nonstick skillet over medium heat.
  • Add chicken to hot skillet and cook 3-4 minutes per side until browned and no longer pink in the center.
  • Serve chicken tenders with the berry mustard sauce for dipping, and with potatoes and sliced apples on the side. (Servings: 2 1/2 chicken tenders, 1 potato, 1/2 apple)
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 310kcal | Carbohydrates: 58g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 571mg | Fiber: 9g | Sugar: 15g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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