These sweet and tender chicken strips
make a great after school snack.

You can also make these appetizers ahead for a good night of card playing. They can be stored in the refrigerator up to 3 days in a tightly sealed container.

2 pounds chicken breast tenders, or 4 boneless breast halves cut into six strips each (24 strips total)
1/2 cup Maple Pancake Syrup
1 tablespoon Dijon mustard
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place strips in a shallow baking dish or resealable plastic bag. In a small bowl, whisk syrup, mustard, tarragon, salt and pepper until smooth. Pour into plastic bag on top of strips and marinate for 4 hours up to overnight in the refrigerator.

When ready to serve, preheat oven to 450┬║F. Thread strips on metal or water-soaked bamboo skewers. Simmer excess marinade in small sauce pan for 4 minutes. Keep hot. Arrange strips on a baking sheet lined with foil and bake for 15 minutes, basting with hot marinade a few times until cooked though and lightly golden. Arrange on serving plate and drizzle remaining hot marinade over the strips.

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