Italian Chicken Tenders - Kid Approved
A perfect protein for busy nights
Equipment
- 1 baking sheet
Ingredients
- 1 cup breadcrumbs
- 1/2 cup freshly grated Parmesan Reggiano
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/8 tsp. red pepper flakes
- 1/2 cup butter, melted
- 1 package (about 1.2 lbs.) boneless, skinless chicken breast tenderloins
- 1 jar store bought marinara sauce, for dipping
Instructions
- Preheat oven to 400 degrees.
- Melt butter in a microwave safe dish and set aside. In a large bowl, combine breadcrumbs and all spices. Mix until blended.
- One at a time, dunk a chicken tender into the butter and then into the breadcrumb mixture. Add the coated tender to a large baking sheet. Repeat with remaining tenders.
- Bake for 20 minutes. Serve hot or at room temperature.
Notes
Katie's Tips:
*As I mentioned above, if I have extra breadcrumbs, I like to mix it with leftover melted butter and add extra coating to the top of the tenders before baking.
*If the tenders do not look brown enough, I place them under the broiler for 1-2 minutes after baking.
*If you can't find tenders, you can buy boneless, skinless chicken breast and slice into tenders. If the breasts are thick, you can either pound them out thinner before cutting into tenders or cook them for longer.
*For easier clean up, line the baking sheet with parchment paper or foil.