Dinner Tonight: Parmesan Chicken Tenders Recipe
- 1/3 cup panko or plain dried breadcrumbs
- 1/3 cup grated Parmesan (2/3 ounce)
- 1 1/2 pounds fresh chicken tenders, or boneless, skinless breast cut into strips
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- Coarse salt and ground pepper
- 3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
- 3/4 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)
- Preheat oven to 450 degrees Fahrenheit. In small bowl, combine bread crumbs and Parmesan with a pinch of salt. Season chicken with salt and pepper, then toss in a second bowl with one tablespoon of the oil and thyme. Allow to sit while preparing other ingredients.
- In the meantime, toss mushrooms and Brussels sprouts with remaining tablespoon of oil. Season with salt and pepper and spread on a baking sheet. Transfer to the oven's lower rack and roast until sprouts are tender, tossing occasionally, 20-25 minutes.
- Ten minutes into the cooking time, arrange chicken in 9 x 13 baking sheet in a single layer, and top with breadcrumbs. Drizzle with a tablespoon of oil, then transfer to top rack of oven. Roast until cooked through, 15-20 minutes. Serve with vegetables.
breadcrumbs, parmesan, chicken tenders, extravirgin olive oil, thyme, salt, cremini, brussels sprouts
Taken from www.seriouseats.com/recipes/2011/03/parmesan-chicken-tenders-recipe.html (may not work)