INGREDIENTS:
- 1 large egg
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 2 cups dry breadcrumbs
- 1 tablespoon finely minced fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 lbs chicken breasts, each breast cut in half lengthwise
- 1/2 cup white whole wheat flour
INSTRUCTIONS:
- Preheat oven to 375F. Lightly grease a large baking sheet. Set aside.
- In small shallow bowl, whisk egg, lemon juice, and garlic. In a separate shallow bowl, combine breadcrumbs, parsley, garlic, salt, and pepper.
- Working one tender at a time, dredge chicken in flour then dip in egg mixture. Roll in breadcrumb mixture until completely coated. Place chicken on prepared baking sheet.
- Bake chicken tenders at 375F 15 minutes, then flip onto opposite side to ensure that chicken crisps up evenly. Bake chicken tenders and additional 10-15 minutes or until chicken tests done with a thermometer. Cool 5 minutes then serve hot.
Source: Whole and Heavenly Oven
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