Tuesday, May 8, 2012

Simple Rosemary Parmesan Crusted Chicken Tenders



Hello and Happy Tuesday TRSI readers!   Today we are sharing these chicken tenders that I dearly love.  I can not seem to get enough of them.  The chicken is delightfully tender and juicy on the inside and the bread crumbs and Parmesan cheese form this incredible crunch.  Then the rosemary ties it all up in the perfect flavor package... Oh, my mouth is watering thinking about them.  Munchkin and I thoroughly enjoyed these every time I made them.  I served them with Oven Roasted Tomato Sauce that I had in the freezer.  Perfect compliment!  Chad does enjoy them too, but is stuck on the Healthy Homestyle Baked Chicken Nuggets.

I usually buy a huge pack of chicken (5 pounds) and make these tenders and freeze them.  I portion them in 1 batch increments and they reheat perfectly in about 10-15 minutes at 400°, flipping them half way through reheating.  (Remember to prep your baking sheet with aluminum foil and non-stick olive oil spray when you reheat).  If you don't have time to reheat it may take longer.  Watch your time.

Enjoy these, they are so simple and so delicious.  If you want to get creative you can put them in an oven safe dish and cover in layers of mozzarella cheese and tomato sauce.  Fabulous!



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Rosemary Parmesan Crusted Chicken Tenders serves 4
1 pound chicken tenders
2 tablespoons flour
1/2 teaspoon kosher salt
3/4 cup panko bread crumbs
¼ cup shredded parmesan cheese, finely chopped
2 egg whites
2 tablespoons fresh rosemary (divided, ½ chopped, ½ crushed)
Olive oil spray (I used my Misto)
Olive Oil Cooking Spray
Non-stick olive oil spray

Preheat oven to 425°.  Prepare a baking sheet by lining with aluminum foil and spraying with non-stick cooking spray.

In a gallon sized plastic bag combine flour and salt, set aside.  Add bread crumbs, 1 tablespoon chopped rosemary and parmesan cheese in a flat bowl, stir to combine.  Set aside.  In a second bowl, add egg whites.  Set aside.  

Add chicken tenders to plastic bag and shake until the flour coats the chicken tenders.  Place chicken tenders, one at a time, into egg mixture.  Flip chicken to cover on both sides.  Remove and place chicken tender into bread crumb mixture.  Flip in mixture to coat both sides, lightly pressing it on if necessary.

Place chicken tender on baking sheet.  Once chicken is all on the baking sheet, spray with olive oil spray (Misto).  Bake for 8-12 minutes (until the tenders are golden brown on the bottom side).  Flip nuggets over, lightly mist with olive oil and bake for another 3-5 minutes, until crispy and golden brown on the outside.

Remove from oven, sprinkle with crushed rosemary and serve with marinara sauce.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

8 comments:

  1. These look so good, and I love the rosemary that you added! I like to bake up a bunch of chicken tenders too and then freeze them in meal size portions to pull out when you want some! Thanks for another great recipe!

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  2. These sound delicious, Donna! I was just looking for a new idea for using some of the rosemary in the garden. I love this. I am going to make them next week. Thanks!

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  3. This recipe sounds delicious!!! Definetely not your "regular" chicken fingers!!

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  4. I have a recipe for chicken fingers but they are deep fried. This looks much healthier!

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  5. Oh yeah..rosemary in chicken tenders - love it:-). Your header and sidebar look great!

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  6. Those cheese encrusted chicken tenders look heavenly! Great photo!

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  7. Wow, these would be so good leftover, which means they're even better the first time around. Love this one.

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  8. I tried this last night and it was a huge hit! We loved how crispy and tender the chicken was yet still light and flavorful. Thanks for a great idea. Here is my post about it.
    http://lexslifeasanewwife.blogspot.com/2012/06/rosemary-parmesan-crusted-chicken.html#

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