Step 1

Preheat oven to 400˚F

Step 2

Line a sheet pan with foil or parchment paper and set aside.

Step 3

Place panko crumbs in a bowl.

Step 4

In a bowl combine lightly beaten egg, yogurt, dijon mustard, garlic powder, salt, and fresh ground pepper; whisk with a fork until thoroughly combined.

Step 5

Add chicken tenders (working with one chicken tender at a time), into the egg batter and toss to coat.

Step 6

Pick up chicken and place it into the panko bowl.

Step 7

Sprinkle chicken tenders with breadcrumbs, then press down to adhere.

Step 8

Transfer to prepared baking sheet; repeat with remaining chicken.

Step 9

Spray chicken tenders with oil spray.

Step 10

Bake for 15 minutes; check for doneness with an instant read thermometer - chicken is baked when thermometer registers at 165˚F. Don’t overcook.

Step 11

Remove from oven and serve immediately, with honey mustard sauce.