Gingersnap chicken tenders with carrot-apple slaw

Rush hour Family dinner in under 30 minutes
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1/4 cup sweet orange marmalade
2 teaspoon Dijon mustard
2 cups shredded carrots (about 10-once bag)
2 medium Granny Smith apples, thinly sliced
1/4 cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1 teaspoon curry powder
1/8 plus 1/2 teaspoon salt
12 (2-inch) gingersnap cookies
1 large egg
1&1/4 pounds chicken-breast tenders Nonstick cooking spray

1. Preheat broiler with rack 5 to 6 inches from souce of heat. Grease large cookie sheet or line with nonstick foil.

2. In cup, stir marmalade, water, and Dijon; set aside. In serving bowl, toss carrots and apples with mayonnaise, vinegar, curry powder and 1/8 teaspoon salt. Makes about 3&1/2 cups slaw.

3. In blender, pulse cookies until fine crumbs form. Transfer crumbs to waxed paper; you should have about 2/3 cup. In pie plate, lightly beat egg.

4. Dip tenders in egg, then in crumbs. Place tenders on cookie sheer; sprinkle with 1/2 teaspoon salt and spray. Broil tenders, without turning over, 3 to 5 minutes or just until they lose their pink color throughout. Serve with marmalade sauce and slaw.

TIP
If you prefer, substitute 4 medium skinless, boneless chicken-breast halves (1&1/4 pounds) for tenders. Prepare as above, but bake chicken in preheated oven 10 to 12 minutes, turning over halfway through baking.