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Parmesan-Crusted Chicken Tenders

September/October 2010

Your rating: None Average: 3.9 (200 votes)

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.



READER'S COMMENT:
"I made these tenders a few weeks ago & they were delicious! I added seasoning to the flour & bread crumbs and that added flavor throughout. I served them with Alexia Oven Red Garlic & Parm Potato wedges & sauteed green...
Parmesan-Crusted Chicken Tenders Recipe

Makes: 4 servings

Active Time:

Total Time:

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

Preparation

  1. Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.
  2. 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.
  3. 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.

Tips & Notes

  • 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.

Nutrition

Per serving: 293 calories; 8 g fat (3 g sat, 2 g mono); 140 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 31 g protein; 3 g fiber; 603 mg sodium; 465 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 3 lean meat


More From EatingWell

Recipe Categories

Main Ingredient
Chicken
Preparation/ Technique
Bake
Healthy Frying
Ethnic/Regional
American
Meal/Course
Appetizers
Dinner

Holiday
Super Bowl
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4

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