This is a super easy recipe for the busy moms and you can also have your little ones help you put this together. The recipe calls for baking the chicken instead of frying, which makes it a healthy option.
Yield: 18 Chicken Tenders
Ingredients:
4 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 1/2 pounds (about 18) chicken tenderloins
1/2 teaspoon oregano
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
Directions:
Preheat oven to 425° and place a rack in the center (set a wire rack inside a 2 rimmed baking sheet).
In a mixing bowl, whisk together olive oil and mustard -- add the chicken tenderloins, stirring well to coat. Note: let the chicken stand at room temperature for no more than 30 minutes.
In a separate bowl, combine herbs, panko, parmesan, salt and pepper.
Remove chicken from the oil-mustard mixture, letting the excess drip off and dredge in the panko mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the racks, spacing evenly. Place chicken in preheated oven and bake until golden brown and cooked through -- approximately 15 to 18 minutes.
Transfer chicken tenders to serving platter and serve with your favorite BBQ sauce on the side.
Bon Appétit❣️