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Saturday, September 8, 2012

Parmesan Chicken Tenders


1 Sleeve butter-flavored crackers (Ritz)
1/2 Cup Parmesan cheese
1/2 C butter €“ melted
1 Tablespoon Dijon mustard
1 Teaspoon parsley flakes
1/2 Teaspoon garlic powder
1/2 Teaspoon salt
1/4 Teaspoon pepper
12 €“ 16 Chicken tenders €“ thawed
Free Coupons


Preheat oven to 400 degrees
Line a baking sheet with non-stick foil, or spray with PAM or other non-stick spray
Crush crackers with a rolling pin. (the smaller the bits, the crispier the chicken)
Combine cracker crumbs and Parmesan cheese in a wide bowl
In a separate bowl, mix melted butter, Dijon mustard, parsley, garlic powder, salt and pepper
Dip chicken in wet mixture
Dredge in crumb/cheese mix
Place on baking sheet. Space them out some to allow for even heating and crispy edges.
Bake 30 minutes or until golden brown.