two Delicious Chicken Tenders (with cooking instructions and ingredient lists)

Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips.
 For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce.
 Ingredients -1/4 cup honey -1/4 cup Sriracha sauce -1 cup crispy bread crumbs -1 package (14 oz) uncooked chicken tenders (not breaded) -Additional Sriracha sauce Directions
 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray.
 2.) In small bowl, mix honey and 1/4 cup Sriracha sauce. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional Sriracha sauce.

Ancho chile powder and fresh lime add distinctive flavors that pack a punch. For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt.
 Ingredients -1 egg -1/2 cup crispy bread crumbs -1 tablespoon ancho chile powder -1 teaspoon grated lime peel -1/2 teaspoon garlic salt -1 package (14 oz) uncooked chicken tenders (not breaded) -1 carton (6 oz) Greek Fat Free Key lime yogurt -Lime slices, if desired Directions
 1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray.
 2.) In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
 3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.