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1.
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Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or aluminum foil.
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If using foil, lightly spray with cooking spray to prevent sticking.
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2.
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Combine the preserves (I used apricot-pineapple; peach would work well), spicy mustard, and lemon juice in a shallow bowl or pie plate until well-mixed.
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3.
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In another shallow bowl/pie plate, combine the bread crumbs, flour, poultry seasoning (I use Poultry Magic), and garlic powder.
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4.
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Take each chicken breast and liberally coat it with the preserves/mustard mixture.
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Then coat in the bread crumbs/flour mixture.
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Place on the lined baking sheet.
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5.
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Drizzle the olive oil over each piece of chicken.
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6.
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Place the baking sheet into the oven and bake for 3040 minutes or until the chicken is cooked through.
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Chicken tenders will take only about 20 minutes.
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Serve with rice or coucous and your favorite veggie.
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If you would like to have a sauce on the side, pour the leftover preserves/mustard mixture into a small saucepan and bring to a boil over low to medium-low heat.
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Bringing it to a boil will kill the bacteria from the raw chicken and make it safe to eat.
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Once at a boil, reduce the heat to the lowest setting until ready to serve.
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Stir occasionally.
