Chicken Tenders with Curried Ketchup


Always Save Pan Coating

2 large eggs

1 tbsp Always Save Mustard

2 tsp curry powder

1 tsp ground cumin

Always Save Salt

2 cups Always Save Plain Bread Crumbs

3 skinless, boneless chicken breasts, cut into 1-inch-wide strips

16 oz Always Save Frozen Chopped Broccoli, thawed

3/4 cup Always Save Ketchup

Juice of 1 lime

Looking for a new family recipe to start off your new year? Check out our twist on baked chicken tenders! With a tasty, crunchy breading and a bit of spice from the curry, this Chicken Tenders with Curried Ketchup recipe will please all your family members. Find all the ingredients you need at your local grocery store today.



Preheat the oven to 400°F.

Set a rack on a baking sheet and mist with cooking spray.

Whisk the eggs, mustard, 1 tsp curry powder, cumin, and 1 tsp salt in a shallow bowl.

Mix the bread crumbs with 1/2 tsp curry powder in another bowl.

Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the bread crumbs.

Place the chicken on the rack and bake until golden brown and cooked through, about 20 minutes.

Meanwhile, cook the broccoli per the package instructions.

In a small bowl, mix the ketchup, lime juice, and the remaining 1/2 tsp curry powder.

Serve the chicken strips with the curried ketchup and broccoli.

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