Herb Roasted Chicken Tenders with Honey Mustard Sauce

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Recipe from Chef Gabriele Riva




Organic Chicken Tenders
Extra Virgin Olive Oil
Fine Salt
White Pepper
Dried Rosemary
Dried Oregano
Dried Thyme

Mustard Sauce:
Dijon Mustard
Acacia Honey

1 tsp
1 tsp
1 tsp
1 tsp
1 tsp


  1. Season in both sides of the fresh chicken tenders with fine salt and white pepper.
  2. Make sure your hands are very dry in order to control the seasonings.
  3. Brush the Silpat® with extra virgin olive oil and arrange the chicken tenders on top of it.
  4. Apply also some olive extra virgin olive oil on the chicken and dust the top with dried herbs.
  5. Bake at 500 F for about 8 minutes.
  6. For the sauce, mix the dijon mustard with acacia honey and reserve until needed.
  7. Glaze the top of chicken tenders with the honey mustard sauce. Serve it on a plate with a nice salad.

    Important notes on selecting poultry: Check carefully for darkness or dryness on the skin and flesh of poultry. Off odors or smells in the poultry should be avoided. Chicken should be vibrant and smell fresh. Farm raised or organic is ideal.

Herb Roasted Chicken Tenders with Honey Mustard Sauce

Tools & Equipment

  • Silpat®
  • Half sheet baking tray (13"x18")
  • Metal or glass mixing bowl
  • Spatula
  • Measuring spoons
  • Chef's knife
  • Cutting board
  • Pastry brush

easy difficulty level

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