Macadamia Nut Chicken Tenders with Peach Mustard Sauce - Lunch Version

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Plaid and Paleo for same day cooking instructions.

57 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place egg yolks in a shallow dish. Beat until smooth.
2. In a food processor, pulse the macadamia nuts until they are the size of course sand.
3. In a second shallow dish combine the macadamia nuts, shredded coconut, garlic powder, onion powder, dried basil, salt and pepper.
4. Dip a chicken tender in the egg yolk, then into the crumb mixture. Place on a greased baking sheet. Repeat the process with each chicken tender.
5. Bake at 375 for 12 minutes.
6. Flip the chicken and bake for an additional 10 minutes.
7. Broil on high for 2 minutes until crispy.
8. Allow to cool.
9. Blend the peach and dijon mustard in the food processor until smooth.
10. Divide the sauce among the indicated number of pint freezer bags.
11. Divide the chicken tenders among the quart freezer bags.
12. Label and freeze.

1 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat the chicken strips in the microwave for 30 sec - 1 minute, or until warmed through.
3. Empty the dipping sauce into a bowl. Warm for 30 seconds in the microwave if desired.