½ teaspoon salt
¼ teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
½ cup sugar (see notes below - I used less)
½ cup lemon juice
1 ½ teaspoons curry powder
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
- Bake in preheated oven for 15 minutes, turning once.
- In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
- Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
Notes: I had a 4-year old assisting me with this recipe and so mistakes were made. Also 1/2 cup of sugar seemed excessive, so I tried 2 tablespoons. With the smaller amount it wasn't too sweet, but I also didn't get the consistency of a glaze. So I was mostly "drizzling" a mix of lemon juice and curry powder and overdid it a bit: the tenders turned out very lemony. Still edible, but not something I'd want again without modifications. I'd maybe use slightly more sugar to get a glaze or just use less of the lower sugar mixture. Or maybe use something like honey instead of sugar?
Source: All Recipes
