Serves:  6-8 as an appetizer
Ingredients:

• 1-1/2 pounds boneless chicken tenders (at least 10 pieces)
• 1 jar Stonewall Kitchen Maple Mustard Pretzel Dip
• 2 cups panko (Japanese Style Bread Flakes)*
• 2-3 Tbsp. Canola oil
• 2-3 Tbsp. Butter
• 5 whole pitted black olives, cut in half

All items except chicken available at David’s Gourmet. 

Directions :

Make sure you have 10 pieces of chicken tenders. Generously brush both sides of the chicken tenders with Stonewall Kitchen Maple Mustard Pretzel Dip

• Dip coated tender in panko bread flakes, turn and coat completely. Press crumbs to assure good adhesion.
• Chill tenders in refrigerator 20-30 minutes.
• Heat oil and butter over medium-high heat in a sauté pan. Add coated tenders and cook approximately 3 minutes per side, until golden brown and cooked through.
• Plate the tenders on a serving dish to look like hands. Add halved black olives to fingertips for fingernails.