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Baked Parmesan Chicken Tenders With Baked Potatoes

davecurlee's picture
Originally titled "Breannas BEST Chicken Tenders", Martha Garrett came up with this meal that has turned out to be a huge hit in her neighborhood. I know youll enjoy these tenders as much as we have. Youd have to be a nut to not devour these!
  Butter flavored cracker sleeve 1 (Ritz)
  Parmesan cheese 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs), melted
  Dijon mustard 1 Tablespoon
  Parsley flakes 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken tenders 16 , thawed

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.
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Recipe Summary

Difficulty Level: 
Holiday, Healthy
Cook Time: 
50 Minutes
Do you love chicken in any form? Here is a video that will make your mouth water! A simple enough recipe to try at home. These chicken tenders are cooked to perfection and seem to go great with the baked potato!

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