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Sheet Pan Everything Bagel Encrusted Chicken with Asparagus
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Ingredients:
1 lb Boneless Skinless Chicken Tenders
1/2 Cup Panko Breadcrumbs
2 Tbsp Poppy Seeds
2 Tbsp Sesame Seeds
1 Heaping Tbsp Dried Minced Garlic
1 Heaping Tbsp Dried Minced Onion
2 Tsp Salt
1 Egg
1 Bunch Asparagus
Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray on a light coat of cooking spray.
Make the maple mustard sauce (see ingredient list below). In a medium mixing bowl, add the Dijon mustard, maple syrup, sriracha, salt, and pepper. Whisk until well combined. Taste and add additional maple syrup if the flavor is not sweet enough. Set aside.
Wash and trim the asparagus. Place in an even layer on one side of the baking sheet. Spritz with cooking spray.
Make the everything bagel seasoning. In a shallow mixing bowl, add the poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and salt.
Sprinkle a small amount of the everything bagel seasoning over the top of the asparagus.
Add the breadcrumbs to the everything bagel seasoning and mix together. Set aside.
Add the egg to a small bowl with 1-2 Tbsp water and whisk to combine. Set aside.
Pat the chicken dry with a paper towel. Dip each chicken tender in the egg wash mixture, then in the seasoning mixture, making sure to press down and fully coat each side. Set aside. Repeat until all chicken tenders have been coated.
Add the chicken, in a single layer, to the other side of the baking sheet. Bake for 15-18 minutes or until the chicken has reached an internal temperature of 165 degrees F.
Remove the chicken and asparagus to a serving platter and serve warm with the maple mustard sauce on the side for dipping. Enjoy!
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Sheet Pan Everything Bagel Encrusted Chicken with Asparagus
Ingredients:
1 lb Boneless Skinless Chicken Tenders
1/2 Cup Panko Breadcrumbs
2 Tbsp Poppy Seeds
2 Tbsp Sesame Seeds
1 Heaping Tbsp Dried Minced Garlic
1 Heaping Tbsp Dried Minced Onion
2 Tsp Salt
1 Egg
1 Bunch Asparagus
Maple Mustard Sauce
1/2 Cup Dijon Mustard
1/4 Cup Maple Syrup, plus more to taste
1 Tsp Sriracha
1 Tsp Salt
1/2 Tsp Black Pepper
Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray on a light coat of cooking spray.
Make the maple mustard sauce (see ingredient list below). In a medium mixing bowl, add the Dijon mustard, maple syrup, sriracha, salt, and pepper. Whisk until well combined. Taste and add additional maple syrup if the flavor is not sweet enough. Set aside.
Wash and trim the asparagus. Place in an even layer on one side of the baking sheet. Spritz with cooking spray.
Make the everything bagel seasoning. In a shallow mixing bowl, add the poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and salt.
Sprinkle a small amount of the everything bagel seasoning over the top of the asparagus.
Add the breadcrumbs to the everything bagel seasoning and mix together. Set aside.
Add the egg to a small bowl with 1-2 Tbsp water and whisk to combine. Set aside.
Pat the chicken dry with a paper towel. Dip each chicken tender in the egg wash mixture, then in the seasoning mixture, making sure to press down and fully coat each side. Set aside. Repeat until all chicken tenders have been coated.
Add the chicken, in a single layer, to the other side of the baking sheet. Bake for 15-18 minutes or until the chicken has reached an internal temperature of 165 degrees F.
Remove the chicken and asparagus to a serving platter and serve warm with the maple mustard sauce on the side for dipping. Enjoy!
Maple Mustard Sauce
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