Quick Chix

Here's a speed recipe for a quick and yummy entree. 

1 lb chicken tenders (or sliced chicken breast)
1/2 cup homemade yogurt (you can store buy if you are not cheap like me but do check out the recipe for yogurt below)
1/4 cup dijon mustard
1 tblsp curry powder (sweet or hot whatever mix your family likes we go for McCormick's)
1 cup panko bread crumbs
salt and pepper to taste.

Preheat oven to 375
First of all layer your salt and pepper a bit on the tenders a bit in the bread crumbs. It will make for a better result.
So rinse and pat dry your chicken tenders then season them.
Mix 2/3rds of the curry and all of the yogurt and mustard together into a big bowl.  Once combined, dump in the chicken and really squish around so that they are all thoroughly coated.  Once coated one at a time toss them in the bowl of bread crumbs (add the rest of the curry to the panko and mix first) so that they are all covered.  Place on baking sheet and cook for 12 -15 minutes.  Test one for doneness.  All the pink should be gone but it should still be juicy.NOTE: if you bake on stoneware add 3-5 minutes for the stone to heat up.

The mustard and yogurt will keep the meat moist and provide a good flavor on the outside.  The breadcrumbs will give you a bit of flavor and a crunch.  Kids will love the Chicken tenders with the crunch and adults will love the flavor.  Don't tell the kids but this is so healthy their doctors will need to sell their boats/golf clubs.