I had to substitute a few ingredients with similar ingredients that I had at home. I used a sandwich sprinkle which had all the ingredients usually found in Italian seasoning. I also used a shredded parmesan, romano and asiago mix (in the jar) by Kraft instead of plain parmesan. The last substitution was to use Japanese bread crumbs (lower in calories and found at the grocery store) instead of regular bread crumbs.
Once you have the three bowls set up, preparing the
chicken tenders is a breeze. I laid the tenders on parchment paper which was on a cookie tray and baked them for 20 minutes.
The outside was crisp and the inside was moist. This recipe was a huge hit!