Preheat oven to 425°. Line a baking sheet with foil and spray with nonstick cooking spray.
In a shallow bowl, mix breadcrumbs and generous pinches of salt and pepper. Zest orange over entire bowl (makes about 1 tablespoon of zest.) Set aside.
In a resealable bag, add chicken and orange juice. Remove each chicken tenderloins, one at a time, and dip into the breadcrumb mixture (pressing if necessary to coat.) Place on prepared baking sheet. Repeat until all tenderloins are coated. Spray chicken with nonstick cooking spray.
Bake 10-12 minutes or until lightly browned and cooked through.
While chicken cooking, cut butter into cubes and add to small saucepan. Add in 2 T water, honey and bouillon. Bring to a boil over medium heat, stirring. Cook, while stirring, for 1-2 minutes or until well blended.
Serve tenderloins drizzled with sauce.
Ingredients
Directions
Preheat oven to 425°. Line a baking sheet with foil and spray with nonstick cooking spray.
In a shallow bowl, mix breadcrumbs and generous pinches of salt and pepper. Zest orange over entire bowl (makes about 1 tablespoon of zest.) Set aside.
In a resealable bag, add chicken and orange juice. Remove each chicken tenderloins, one at a time, and dip into the breadcrumb mixture (pressing if necessary to coat.) Place on prepared baking sheet. Repeat until all tenderloins are coated. Spray chicken with nonstick cooking spray.
Bake 10-12 minutes or until lightly browned and cooked through.
While chicken cooking, cut butter into cubes and add to small saucepan. Add in 2 T water, honey and bouillon. Bring to a boil over medium heat, stirring. Cook, while stirring, for 1-2 minutes or until well blended.
Serve tenderloins drizzled with sauce.