Prep 15 mins
Cook 17 mins
I got this recipe from Women's health. They had them listed as an appetizer, but we like to have them on top of salad or alone. The magazine has the servings listed as 12 for one pound of chicken. The nutritional information for 2 tenders is: 70 cals, 1.6 fat gr., 101 sodium, 3 carbs, 11 protein, no fiber.
- 1 lb chicken breast
- 1⁄3 cup breadcrumbs
- 1⁄3 cup parmesan cheese
- 1⁄2 teaspoon garlic
- 1⁄2 teaspoon rosemary
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 egg
- Preheat oven to 425.
- Mix the crumbs, parmesan cheese, garlic, rosemary, salt, and pepper.
- In a separate bowl blend egg and 1 tbsp water.
- Slice chicken into 24 peices.
- Dip peices into egg wash, then into the crumb mixture.
- Place on an oiled cookie sheet, then spray the tops with cooking spray.
- Bake for 7 minutes, then flip them over and bake another 8 minutes or until juices run clear.
Yum! So easy and quick and I already had everything on hand. My husband and 2 1/2 year old loved them! So much better and healthier than store bought chicken tenders!
I went through 97 recipes on this website, and decided to try this one. It was fabolous!!!! I really liked it because it was low in fat, and I already had all the ingredients. It's important to remember to spray the tenders w/cooking spray, so they crisp up nice. I'll also use this recipe for salad this summer. Thanks
This was a very nice way to make these bite-sized tenders. And they were VERY tender. I baked them at 350, as I was running short on time and needed to prepare a side dish too, so I just increased the bake time to 10 minutes each side. They were very tender and juicy, and the coating was just right; and there was just enough coating to do all 24 tenders. Thanks for the recipe pixieglenn. Made for Fall 2008 PAC.