Dijon Breaded Chicken with Roasted Cauliflower

Make these and you'll never want to buy pre-made chicken tenders again!

Ingredients:

• Boneless skinless chicken breast or tenderloins
• 1-2 eggs (depending on how much chicken you're making)
• 2 TBS dijon mustard
• 1/2 cup flour
• 1 cup panko bread crumbs
• 1/2 cup parmesan cheese

Cut the chicken breast into small strips if necessary, or to whatever size you want.  Set up 3 wide shallow bowls, first with flour, second with the egg & dijon mustard mixture, third with the breadcrumb & parmesan cheese mixture.  Dip, turn, dip, turn, dip turn... plop in a skillet!

Cook on medium high heat for about 8 minutes on each side, or until chicken is done!

For roasted cauliflower you'll need:

• 1 head of cauliflower cut into florets
• 3 TBS olive oil
• salt and pepper to taste
• 1/2 cup panko bread crumbs
• 1/4 cup parmesan cheese
• 2.5 TBS butter, melted

Preheat oven to 400.  Spread cauliflower on a large sheet pan and drizzle with olive oil.  Stir to coat evenly.  Add salt & pepper as desired.  Roast for 20 minutes, stirring halfway through.  

Put breadcrumbs and parmesan in a small bowl and pour the melted butter over top and toss to combine.  

When cauliflower is done roasting, put into a medium sized baking dish, such as an 8x8 square.  Spread the breadcrumb mixture on top.  Roast for 5 -8 min more or until the breadcrumbs are a golden brown on top.