Sunday, March 4, 2012

Parmesan Chicken Tenders

4 Chicken Breasts (sliced into 1 inch strips) or 2 lbs chicken tenders
1 cup season breadcrumbs (pepperidge farm or similar)
1/2 cup panko breadcrumbs
1/2 cup freshly grated parmesano reggiano
1/4 cup finely minced parsley
1 Tbsp sea salt or to taste
1 Tbsp pepper or to taste
2 eggs, beaten
1/4 c water
1 1/2 cups flour
1/4 - 1/2 olive oil

Arrange 3 small bowls for the following:
1) flour + salt & pepper
2) eggs + water
3) breadcrumbs, cheese, parsley

Dip chicken in flour, egg, breadcrumbs then place on a baking rack (spray with non-cook spray) on a sheet pan. Drizzle with olive oil. Bake at 450 degrees for 20 minutes.  We served it with polenta with arugula & some fresh carrots from the garden.

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