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Parmesan-Crusted Chicken Tenders

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
  4 servings
Crispy, Parmesan-flecked chicken tenders dipped in marinara sauce is an easy dinner the whole family will love. Dipping them in a mixture of plain yogurt with chopped fresh basil would be tasty too. Serve with sautéed green beans and roasted sweet potato wedges.
RECIPE INGREDIENTS
Canola or olive oil cooking spray
1/4 cup  all-purpose flour
2   large eggs
1/2 cup  finely shredded parmesan cheese
1 cup  coarse dry breadcrumbs, preferably whole-wheat (see Note)
1 pound   chicken tenders
1 tablespoon   Italian seasoning
1 teaspoon   garlic powder
1/4 teaspoon   salt
1 cup  marinara sauce, heated

Note: We like Ian’s brand of coarse dry whole-wheat “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine). Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
Parmesan-Crusted Chicken Tenders Recipe at Cooking.com
DIRECTIONS
Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.


Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.


Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with marinara sauce for dipping.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 08/01/2010
Nutrition Facts per Serving
Yield:   4 servings
Calories: 293
Fat. Total: 8g
Protein: 31g
Carbohydrates, Total: 22g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 140mg
Sodium: 603mg
% Cal. from Fat: 25%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: sally Reviewed: 02/16/2012
crunchy and tender at the same time
we made these chicken tenders tonite for our family, and they were a hit. I used 2 pounds of chicken and there were none left for leftovers for my husbands lunch! the seasonings were perfect and the oven procedure was rock solid as far as doneness and crispiness. will be a part of our rotation...no doubt. and the house smelled amazing while they were in the oven!
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