Season the chicken tenders with salt and pepper. In a shallow bowl, mix together the panko and cornmeal and all the spices. In another shallow bowl, whisk together the egg, mustard, minced garlic, and lemon zest.
Dip each of the tenders into the egg mixture, and immediately dip them into the cornmeal mixture and coat completely. Place each tender on a cookie sheet. Repeat with the remaining tenders.
Place the tenders in the oven and cook about 18-20 minutes or until the chicken is cooked through.
In a small bowl, whisk the Dijon mustard, lemon juice, olive oil and salt and pepper together. Heat a non-stick skillet over medium heat. Add the baby spinach and drizzle the dressing over the greens. Cook until the spinach begins to wilt (about 10 minutes). Serve immediately with 2 tenders.
While all of the breading is counted in the SmartPoints calculation, you probably won't be using all of it that is called for in this recipe.
Baked Cornmeal Chicken and Greens
Amount Per Serving
Calories 562Calories from Fat 262
% Daily Value*
Saturated Fat 6.3g39%
* Percent Daily Values are based on a 2000 calorie diet.