In a shallow dish/bowl, mix together yellow mustard and honey for chicken, set aside.
In a food processor or blender, add panko, walnuts, parsley, salt and pepper; process for 1 minute or until processed into fine crumbs. Pour crumbs into a shallow bowl/container.
Place metal cooling rack on baking sheet; spray with nonstick cooking spray
Taking each chicken strip, coat in honey mustard mixture, then place into crumb mixture and toss to coat. Set strip onto rack on baking sheet. Continue until all strips are done.
Lightly spray the tops of the strips with olive oil spray. Place in oven and cook 20 minutes.
Turn oven to broil, and broil the strips for 2-3 minutes, watching closely to prevent burning. Remove from oven and carefully flip strips over. Place back into oven and broil for 2-3 minutes, or until side has crisped up (careful not to burn). Remove from oven and serve.
honey mustard dip
Mix mustard and honey until combined. Place in serving bowl and serve alongside the chicken strips.
tips
Using a wire rack while baking the chicken helps prevent the bottoms from getting soggy. If you use one, make sure it is oven safe and not plastic. Chicken can be set directly onto baking sheet if you don’t want to use a wire rack.
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