Instructions

• Preheat the oven to 400°F (200°C). Place a metal roasting rack on top of a cookie sheet and set aside.
• Break the 2 slices whole wheat bread into pieces and place them in a blender or food processor with 2 tablespoons Parmesan cheese, 1/4 teaspoon paprika, and 1/4 teaspoon salt. Pulse until medium crumbs form.
• Transfer the crumbs to a shallow bowl. Drizzle 2 tablespoons olive oil over the crumbs and toss until the crumbs are evenly moistened.
• Place 1/4 cup whole wheat flour in a wide shallow bowl. Put 4 tablespoons Dijon mustard in a second shallow bowl. Keep the crumb mixture in a third shallow bowl.
• Working with one chicken tender at a time for the crumbs (and in small batches for the flour and mustard if you prefer), dredge each of the 1 pound chicken breast tenders first in the flour, shaking off excess, then dip into the Dijon mustard, allowing excess to drip, and finally press into the crumb mixture until evenly coated. Arrange the coated tenders on the prepared roasting rack with space between them.
• Bake for 20 minutes. Use tongs to flip each tender, then bake 20 minutes more, or until an instant-read thermometer inserted into the thickest part of a tender reads 170°F.
• Remove from the oven, let the tenders rest a few minutes, and serve hot.