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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

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