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My kid is a big fan of chicken tenders but the idea of deep frying chicken doesn’t really appeal to me. Instead I called my son’s god mother, Anne, and asked for her famous parmesan chicken recipe. It’s like chicken tenders but more sophisticated and not fried. It makes a great meal on it’s own and is also terrific chopped into salad the next day or smothered with marinara and melted mozzarella.
Prep Time: 15 mins Cooking Time: 25 to 35 mins
1 pound skinless boneless organic chicken tenders
1 cup grated parmesan cheese
1 cup Italian seasoned bread crumbs
1/2 cup olive oil
Preheat oven to 375 degrees. Place one piece of wax paper on the counter and lay chicken tenders out on wax paper. Cover with another sheet of wax paper and pound out until all tenders are the same thickness. Meanwhile, combine grated parmesan and bread crumbs in a shallow bowl. Place olive oil in a separate shallow bowl. Dip each chicken tender in the olive oil and then in the bread crumb mixture making sure to coat boat sides. Place coated tender on a greased cookie sheet. Continue dipping tenders into olive oil and then bread crumbs until all tenders are breaded. Place in the middle rack in the oven and bake for 15 minutes, remove and spray the tops of the chicken pieces with cooking spray. Return to the oven and bake for another 15 minutes or until chicken is done and tenders begin to look brown and crispy. You’ll know they are done when the chicken springs back if you push on it with your finger. (Note, if you have pounded it out thin, it may only need to cook for a total of 18 to 20 mins.) Makes 8 to 10 large tenders.
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