Mustard Crusted Chicken with Bell Pepper Salsa

Hopefully Everyone enjoyed a wonderful Thanksgiving! Blake and I spent a wonderful Thanksgiving at his mothers house, and we ate until we could eat no more.  We also were blessed with plenty of left overs, but I could not handle another meal that included turkey and gravy.  Instead, I decided to cook the turkey's closest cousin, the chicken.  This meal was suprisingly light and I loved the honey mustard bell pepper salsa on top. It added just a little bit more flavor, and tied in the mustard throughout the whole meal.  I served this with a side of roasted vegetables, one of our favorites.  It would also be delicious with mashed potatoes or even sweet potato fries. 

INGREDIENTS:
1 lb. Chicken Tenderloins - pounded to 1/4''
1 Cup Panko Bread Crumbs
1/4 Cup Shredded Parmesan
1 Tbs. Dried Parsley
1/4 Cup Whole Grain Mustard
2 Tbs. Butter
1 Tbs. Olive Oil

1.  First, prep your ingredients.  Mix the Panko, Parmesan, and Parsley.  Put the Panko mixture on a plate and set aside until chicken is ready to cook.

2.  Put the chicken tenderloins into a large plastic zip lock bag.  Using a meat mallet, pound the chicken until it is about 1/4'' thick.

3.  Spread a generous amount of mustard on one side of the pounded chicken tenderloin.  Place mustard side down into the Panko mixture.  Mustard the other side and flip in the Panko.  Continue doing this with the other tenderloins.

4.  In a large skillet, heat butter and oil.  Cook each tenderloin 2-3 minutes on each side or until golden brown.  Set onto a paper towel to soak up any extra oil or butter.  Top with salsa and serve!

Salsa:
1/4 Cup Sweet Onion - diced
1/4 Cup Red Bell Pepper- diced
1/4 Cup Orange Bell Pepper - diced
1/4 Cup Yellow Bell Pepper - diced
1 Jalapeno- cleaned out and minced
1 Tbs. Dijon Mustard
1 Tbs. Honey
3 Tbs. Apple Cider Vinegar
2-3 Cloves mashed Roasted Garlic (Optional)
1/4 Cup Olive Oil
Salt and Pepper to taste

1.  For the Honey Mustard Vinaigrette, combine the mustard, honey, roasted garlic, vinegar, oil, and salt and pepper.

2.  In a medium sized bowl, add in all the diced veggies and mix with the dressing.  Set in the refrigerator until ready to serve; then pour generously over the chicken and enjoy!