Baked Chicken Tenders

• 1 Tablespoon Olive Oil, Divided
• 1 whole Large Egg
• 1 whole Large Egg White
• 2 Tablespoons Milk (any Kind You Like)
• 1/2 cups Almond Meal
• 1 ounce, weight Freshly Grated Parmesan Cheese
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Italian Herb Mix
• 1/2 teaspoons Paprika
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 pound Boneless, Skinless Chicken Breast Halves, Cut Into 3 By 3/4-inch Strips

1. 1.
2. Preheat oven to 425 F. Drizzle half of the olive oil on a large rimmed baking sheet and spread it around.
3. 2.
4. Lightly beat together the egg, egg white and milk in a shallow bowl.
5. 3.
6. Stir together the almond meal, Parmesan cheese, garlic powder, onion powder, Italian herb mix, paprika, salt and black pepper in another shallow bowl.
7. 4.
8. Dip each chicken strip first in the egg mixture, letting the excess drain off, and then in the almond meal mixture, lightly pressing the mixture into the chicken.
9. 5.
10. Arrange the coated chicken on the prepared baking sheet so theyre not touching.
11. Drizzle the remaining olive oil on top of the chicken pieces.
12. 6.
13. Bake until the chicken is lightly browned and fully cooked (there should be no pink in the center when you cut into it).
14. This should take about 15 minutes.
15. Make sure you rotate the pan once during the cook time.
16. (If your chicken is fully cooked and you want it more browned, you can run it under the broiler for a couple minutes.
17. If you do this make sure to watch it closely because it can burn fast!)
18. 7.
19. Serve with salad and/or carrot and celery sticks or use the tenders to make a homemade chicken sub/sandwich/hero/hoagie.

olive oil, egg, egg white, milk, parmesan cheese, garlic, onion powder, italian herb mix, paprika, salt, black pepper, chicken

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/baked-chicken-tenders/ (may not work)