- 4 boneless, skinless chicken breasts
- ½ cup butter, melted
- 3 tbsp lemon juice (freshly squeezed or bottled)
- 1 cup panko bread crumbs (Japanese-style bread crumbs)
- ½ cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp parsley
- 1 tsp freshly ground black pepper
- ½ dried oregano
- ¼ tsp onion powder
- ¼ tsp grated lemon peel
- Sprinkle of ground black pepper, optional
INSTRUCTIONS:
- In a small, wide bowl, mix together panko breadcrumbs, grated parmesan, garlic powder, salt, pepper, parsley, oregano, onion powder and grated lemon peel.
- Cut the boneless, skinless chicken breasts in thirds.
- Mix together melted butter and lemon juice. Dip the chicken into the butter mixture.
- Coat the chicken tenders with the breadcrumb mixture.
- Place them on a greased baking sheet and sprinkle with additional ground pepper, if desired.
- If you have leftover butter, drizzle a teaspoon or two of it over each chicken tender.
- Bake at 400 degrees for 20-25 minutes, until cooked through. Flip the chicken tenders halfway through cooking to help brown both sides.
Source: The Gunny Sack
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