Tuscan Chicken Tenders With Pesto Sauce

• 1-1/4 cups cornflake crumbs
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 cup 2% milk, divided
• 24 chicken tenderloins
• 1 cup mayonnaise
• 1/4 cup prepared pesto
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 plum tomato, seeded and chopped
• 1 tablespoon minced fresh basil

1. Preheat oven to 350u0b0. In a shallow bowl, mix cornflake crumbs, 1/4 cup cheese and salt. Place 1/4 cup milk in a separate shallow bowl. Dip chicken in milk, then in crumb mixture, patting to help coating adhere. Place on greased racks in two foil-lined 15x10x1-in. baking pans. Bake 25-30 minutes or until a thermometer reads 165u0b0.
2. Meanwhile, in a small bowl, mix mayonnaise, pesto, garlic powder, pepper and remaining milk and cheese; top with tomato and basil. Serve with chicken.

cornflake crumbs, parmesan cheese, salt, milk, chicken, mayonnaise, pesto, garlic, pepper, tomato, fresh basil

Taken from www.tasteofhome.com/recipes/tuscan-chicken-tenders-with-pesto-sauce/ (may not work)