6 skinless, boneless chicken breast halvessalt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Preheat oven to 425°. In a large resealable plastic bag, combine flour and chicken tenders and shake until fully coated.
Set up a dredging station: In one shallow bowl, put bread crumbs, and in another shallow bowl, whisk together eggs and 2 tablespoons water. Dip chicken in egg mixture, then coat in bread crumbs. Transfer to prepared baking sheet and season generously with salt and pepper.
Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, whisk together barbecue sauce, brown sugar, lime juice, and garlic powder. Simmer 5 minutes.
In a large bowl, toss baked chicken in sauce until coated. Serve with ranch, if desired.