Baked chicken tenders with parmesan cheese and a touch of Italian seasoning are
a healthful and non-traditional alternative to frozen or fast food versions. Try
dipping these in your favorite marinara sauce for an extra Italian flare.
6 tablespoons Challenge Butter
1/8 teaspoon red pepper
2 large eggs
2 tablespoons Brown ‘n Spicy Mustard
3/4 cup bread crumbs
1 cup shredded Parmesan cheese
3/4 teaspoon Italian seasoning
1 - 1 1/2 pounds boneless, skinless chicken tenders (about 12-16; or 4 skinless, boneless chicken breast halves, butterflied)
Heat oven to 450 degrees F.
Melt butter and combine with red pepper.
Brush about 2 tablespoons of the butter over a foil-lined 10 x 15-inch rimmed
baking pan and set the remaining butter aside.
Whisk eggs and blend in mustard. Pour this egg mixture over the chicken
tenders and stir to coat.
In a shallow bowl, combine breadcrumbs, cheese and Italian seasoning.
Remove the chicken tenders from the egg mixture and dredge them in the bread
crumb/cheese mixture, thoroughly coating the pieces.
Place the pieces on the prepared pan.
Drizzle reserved butter mixture over the chicken tenders.
Bake for 15 to 20 minutes or until the chicken pieces are browned and thoroughly