There’s nothing simpler than a lean turkey breast that’s easily breaded and baked, covered in a flavorful three-ingredient glaze. Just whip the frosting; shake, dip and dredge the deals; and let the oven do the rest.
The savory glaze adds just the right touch of spice and sweetness to the dish, without adding fat. Very little oil is needed to drizzle over the turkey to get a bit of moisture while it bakes. And you can skip the oil altogether if your tenders are very thin and will bake quickly. The high temperature helps them crisp up quickly.
Ingredients
For the glaze
- 1 chipotle chile in adobo sauce, finely chopped
- 2 tablespoons of honey
- 1 tablespoon Dijon mustard
- sea salt
- freshly ground black pepper
For the turkey tenders
- 2 tablespoons of flour
- 2 tablespoons cornstarch
- 1 large egg
- 1 tablespoon milk
- 1-1/2 cups panko breadcrumbs (or other fine, dry breadcrumbs)
- 1 pound turkey fillets (or 1 pound skinless turkey breast cut into 8 fillets)
- olive oil for drizzling
- sea salt
- freshly ground black pepper
Preparation
For the glaze
- Combine the chipotle pepper, honey, and mustard in a small bowl. Season with salt and pepper and reserve.
For the turkey tenders
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Combine flour and cornstarch in a sealable plastic bag. Beat the egg and milk in a shallow bowl. Spread the panko on a plate.
- Place the turkey fillets in the plastic bag and shake well to coat with the flour-cornstarch mixture. Shake off excess and dip each into the egg mixture. Let excess egg drain off, then roll in panko, coating well on both sides.
- Place the tenders on the prepared baking sheet and drizzle lightly with olive oil. Spice with salt and pepper.
- Bake until bottoms just begin to brown and are just golden brown, 15 minutes. Flip the tenders over and brush with most of the glaze. Continue to bake until the breading is crisp and the glaze is lightly charred, about 10 more minutes. Remove from the oven and brush with the remaining glaze.
Serve hot.
