Crispy Chicken Tenders with Honey Mustard

Crispy Chicken Tenders with Honey Mustard
Parley Potato Fans
Green Beans
Orange Slices

Ingredients:
1 lb of skinless, boneless chicken breast tenderloins
1 cup of flour
½ tsp salt
Dash of pepper
Cooking oil spray
½ cup of honey
¼ cup of Dijon mustard
1 pkg frozen green beans (or 1 lb fresh, if available)
4 russett potatoes
2 fresh oranges
2 Tbsp melted butter
2 Tbsp parsley
2 Tbsp grated Parmesan

Preparation:
Set the table and preheat the oven to 425 degrees.
Mix the honey and Dijon mustard and stir well to blend.
Scrub the potatoes and remove any bad spots.
Slice into the potatoes, making crosswise cuts ¾ of the way through the potato.
Lay the potatoes on a baking pan, cut side up.
Pour the melted butter and parsley over and into the cut side. Sprinkle with salt.
Bake in the oven about 50 minutes.
Mix the flour, salt, and pepper.
Dip the tenderloins in the flour mixture.
Spray a heavy skillet with cooking oil.
Fry the tenderloins in the skillet until golden brown.
Cook the green beans in the microwave.
Slice the oranges into wedges.
Remove the potatoes from the oven and sprinkle with Parmesan while they are still hot.
Serve the chicken with the honey mustard dipping sauce on the side.