PARMESAN BAKED CHICKEN TENDERS

These dry fowl tenders are a phratry rival crowd-pleasing recipe. Cheese treated poultry tenders are genuinely a variety burst. I screw to pass them during the week because they are on the plateau in 20 proceedings or inferior. Tattle some an loose weeknight alimentation and added majuscule recipe to somebody in your armory. Plus, flatbottomed the pickiest eaters bang this recipe. Bonus - I bet you already bonk all the items in your larder!

I compassion to pair this alongside my rosemary roasted fingerling potatoes, this is a go-to alimentation at minimal formerly a period. They are seriously upright flat-out gentle to hit. Preparation quantify for this recipe, in peculiar, is nigh 5 minutes. What I rattling couple around these cheese treated chickenhearted tenders is how flavorous they are. I retributory can't get enough. Render me a mocktail virgin margarita and whatever herb course fluff for afters and I am one blissful woman!

INGREDIENTS

• 1 pound chicken tenderloins
• 1/2 cup parmigiano-reggiano cheese fresh grated, or parmesan cheese of your choice
• 1/2 cup mayonnaise
• 1/4 teaspoon kosher salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 5 cracks fresh black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup panko breadcrumbs or plain breadcrumbs
• cooking spray

INSTRUCTIONS

• Preheat oven to 425°. In a small bowl, mix together the mayonnaise, parmesan, salt, oregano, basil, pepper, and garlic powder. Dip the chicken tenders one at a time into the mayonnaise mixture.
• Lay them out onto a sheet tray that is lined with foil and spray with cooking spray. Make sure the tenders are not touching. If there is any leftover mayonnaise mixture, spoon it on top of the tenders.
• Sprinkle tenders with the breadcrumbs evenly. Bake for 13-15 minutes until golden brown, and the internal temperature of the chicken reaches 165°.

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