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Squashbusters' Greg's & Rodney's Panko and Dijon Crusted Trout with Vegetable Medley and Honey-Dijon-Yogurt Dip

Ming Tsai and the team serve up a feast in the latest episode of Simply Ming.


  • 1 pound chicken tenders

  • 1/4 cup dijon mustard plus 1 tablespoon for yogurt dip

  • 1 cup panko

  • 1 cup non-fat greek yogurt

  • 2 tablespoons honey

  • 1 cup carrot nubs

  • 1 cup celery sticks

  • 1 cup grape tomatoes

  • kosher salt and freshly ground pepper to taste


  • 1.

    Pre-heat a non-stick pan with oil in it to medium-high heat. Season chicken tenders with salt and pepper.

  • 2.

    Rub both sides of the seasoned chicken with 1/4 cup Dijon mustard and press into plate of panko. Sear the chicken tenders until crisp, about 3 minutes per side. In a bowl combine yogurt, honey and remaining 1 tablespoon Dijon mustard. Season with salt and pepper.

  • 3.

    Serve seared chicken tenders with yogurt sauce and vegetables on the side.

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