Speedy Green Meanie Chicken Tenders

• 1 egg white
• 1 1/4 pounds chicken tenders
• 3/4 cup fresh basil
• 1 (3-inch) green Serrano pepper, stems and seeds removed
• 2 medium garlic cloves
• 1 teaspoon lemon pepper
• 3 tablespoons ground cornmeal
• 3 tablespoons finely grated 100% Parmesan Cheese (canister not freshly grated)
• 2 tablespoons extra-virgin olive oil
• basil leaves for garnish
• salt to taste

1. Place egg white and chicken tenders in a gallon storage bag, shake for 10 seconds. Set aside.
2. In a mini-food processor, finely mince basil, pepper, and garlic. Scrape down the sides of the food processor; add lemon pepper, cornmeal, and Parmesan cheese. Process mixture until it resembles green cornmeal; pour onto dinner plate. Roll and evenly coat chicken tenders in mixture.
3. Heat oil in a 12-inch nonstick skillet over high heat. Saute chicken without disturbing for 3 minutes (turn heat to medium-high heat if browning too quickly). Turn chicken over and cook 4 minutes or until the center of the thickest chicken tender is thoroughly cooked. Place on a serving platter, garnish with basil and sprinkle with salt to taste. Serves: 4

egg, chicken tenders, fresh basil, green serrano pepper, garlic, lemon pepper, ground cornmeal, parmesan cheese, extravirgin olive oil, basil, salt

Taken from food52.com/recipes/5648-speedy-green-meanie-chicken-tenders (may not work)