These were really good! My super picky boyfriend even ate them willingly, haha. I didn't have italian seasoning, but I did use some oregano. I also added a bit of paprika and red pepper. They were just a touch dry and plain, but I'm sure that's just because I didn't have the right seasonings. We didn't have any marinara, but they are GREAT with ranch dressing! I think next time I'll use a little more seasoning. I also do not own a wire baking rack, so I made them directly in a tinfoil-lined baking pan and they turned out just fine. They aren't greasy either, which is fantastic.
Parmesan-Crusted Chicken Tenders
From EatingWell: September/October 2010
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.
24 Reviews for Parmesan-Crusted Chicken Tenders
I made halved the recipe and baked in my toaster oven. I wouldn't say my tenders were any larger than the standard size but after 10-11 minutes per side in a pre-heated toaster oven, they were still a little icky-sticky inside (I was about to slice up and serve to my kids - they aren't "dippers"). Popped them back in for another 5-7 minutes to make sure they were done enough. Agree with previous posters that they don't look anything like the picture -- I think you need to flip more than once during the cooking process to get an even golden glow.
.the only change is that you don't need the italian seasoning, just adds sodium...I sprinkled the chicken with sea salt and garlic powder and they were tasty! Oh, and I used italian style Panko.
My husband surprised me with this recipe. I am used to the gross kind of chicken tenders, and when we made this I was amazed at how easy, delicious, & healthy they were. This recipe is going on the list of frequently made after-work dishes!