Garlicky Parmesan Chicken Tenders
One cannot make too many of these crispy chicken tenders! They are great as leftovers for lunch, and my daughter loves to pack these for her school lunch. Since these are baked, one of the tricks to getting them to come out crispy is to add crushed corn flakes to the bread crumb and cheese coating. And the wonderful garlic flavor comes from marinating the chicken for an hour in a garlic, milk and egg mixture. The marinade not only adds the garlic flavor, but it helps the coating stick to the chicken, and the meat comes out very juicy and tender. Serve these with some curly fries and a green salad, and you have an easy, healthy dinner!
Garlicky Parmesan Chicken Tenders
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon minced garlic
1 egg
3/4 cup milk
1/2 teaspoon Mrs. Dash Southwest Chipotle
Black pepper
3/4 cup crushed cornflakes
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
Olive oil cooking spray
Marinating the Chicken
Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick. If they are very thick to start with, you can also butterfly the breasts instead. Cut the chicken into strips and set aside. Add the minced garlic to a bowl, and mash it into a paste with the back of a spoon. Crack the egg into the bowl then add the milk, Chipotle seasoning and black pepper to taste. Mix well, then add the chicken. Cover and marinate in the refrigerator for about one hour.
Meanwhile, you can prepare the coating. Fill a quart Ziploc bag with cornflakes and close. Crush the cornflakes finely using a pestle (or the palm of your hand). After crushing them, measure how much you have, and crush more if needed. Pour the cornflakes onto a large plate, then add the seasoned bread crumbs and grated Parmesan cheese.
Preheat the oven to 375 degrees. Line a large baking sheet with crumpled aluminum foil or parchment paper and spray with olive oil. When the chicken is done marinating, dredge each piece through the coating and place them evenly apart on the baking sheet. Spray the chicken lightly with olive oil. Cook for 20 minutes, turning once halfway through.
anotherfoodieblogger 
This is a “must try” recipe! Nothing better than chicken leftovers right out of the fridge. Thanks Kathryn!
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You are so welcome Cathy! Thank you so much for commenting, it means a lot to me. xo
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Reblogged this on anotherfoodieblogger and commented:
I promised to post some recipes from earlier in my foodie blog days while we transition to a new house. Yes! We found a house to move into, perhaps mid-to late October. I made these (sort of) last night but unfortunately had to work for 12 hours yesterday and dumped most of it on my husband. But I did get a lot of the prep work done.
Either way, these are a fairly quick weeknight meal, even if you can’t marinate the chicken for the full hour or so. And if you don’t have the Southwest seasoning, just use what seasoning flavor you prefer. Dinner!
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