Great recipe in local newspaper supplement a while back … so easy!

1-1/4 lb. chicken tenders (I used chunks/slices of chicken breast)

1-1/3 cups Cheez-it cheese crackers, whirred in food processor to crush (I used mini)

1/2 teas. freshly ground black pepper

1/3 cup Dijon mustard

2 tablespoons olive oil

Put rack in lower third of oven. Pre-heat to 475 degrees. Brush cooking sheet with olive oil.

Toss tenders in mustard, then dredge in cracker crumbs mixed with black pepper. Bake for 15 minutes, turning once (Use a spatula to lift crust.)

Can be served with sauces.