Honey Mustard Chicken Tenders with Broccoli Orange Slaw

Directions

1. Preheat the oven to 450°F and lightly oil a small baking dish.
2. Stir together Parmesan, bread crumbs, salt, pepper, and paprika in a small bowl to form the coating mix.
3. In another small bowl, whisk Dijon, honey, and oil to make the coating sauce.
4. Slice the chicken breasts crosswise to form thin fillets, then cut each fillet into strips.
5. Dip each chicken strip into the mustard mixture, then roll in the crumb mixture and place in the prepared dish.
6. Bake, turning halfway, until the crust is golden and the chicken is cooked through, about 15–20 minutes.
7. Peel and mince the garlic. In a small bowl, mix half of the garlic with Dijon and honey to make the honey-mustard sauce; set aside.
8. In a larger bowl, whisk remaining garlic with lemon juice, oil, salt, and pepper to create the dressing for the slaw.
9. Toss broccoli slaw with the dressing, then add orange segments cut into medium pieces and mix gently to combine.
10. To serve, arrange the chicken tenders with a portion of the broccoli slaw and offer the honey-mustard sauce on the side.