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Honey-Dijon Chicken Croissants




Source of Recipe


Kathy Filsinger, Filsinger Winery, Temecula


List of Ingredients




8 chicken tenders
1/2 cup Italian bread crumbs with cheese
2 teaspoons garlic powder
2 teaspoons mixed poultry spices
8 small croissants, sliced in half
1 jar Honey-Dijon mustard
1/2 cup shredded Monterey Jack cheese
10 medium green olives with pimentos, finely chopped



Recipe



Clean chicken; dry slightly.
Place bread crumbs, garlic powder and spices in a container. Roll chicken lightly in mixture.
Put vegetable oil in bottom of frying pan, just to cover. Fry chicken about 10 minutes each side, being careful not to overcook.
Line a 8x10 pan with sliced croissants. Line with a chicken tender between sliced croissants. Put about 1 teaspoon Dijon mustard over the chicken, then some cheese and about1/2 teaspoon chopped olives.
Place in oven for about 10-15 minutes to melt cheese.
Serve as a light lunch with a salad, or cool and cut for an appetizer or snack