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Herb and Parmesan Chicken Tenders

Herb and Parmesan Chicken Tenders Herb and Parmesan Chicken Tenders

Made these chicken tenders for dinner the other night, and they came out quite tasty with very noticeable herby flavor. You can always reduce the amount of herbs to suit your own taste.













Trans-fat Free


1 x olive oil
or other vegetable oil, for frying
1 ½ pounds chicken breasts
1 x salt and black pepper
to taste
1 cup all-purpose flour
2 large eggs
beaten with 1/4 cup water
For the breading:
2 cups bread crumbs
italian style
1 cup Parmesan cheese
6 strips thyme
freshly stripped and chopped, 2 to 3 tablespoons
6 strips rosemary leaves
finely chopped, 3 tablespoons
1 x parsley leaves
flat-leaf, freshly chopped, about 2 handfuls
5 cloves garlic
finely chopped or minced
½ teaspoon red pepper flakes
crushed, or to taste


Preheat oven to 350℉ (180℃).

Put a nonstick cookie sheet in oven with a tin foil liner.

Heat ½-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.

Season chicken tenders with salt and pepper.

Wash hands.

Put flour in a shallow dish.

Beat eggs with water in a second dish along side the flour.

In a third dish, mix the breading ingredients.

Coat chicken in flour, then egg, then bread and cheese mixture.

To keep your hands clean, ask for plastic gloves at the butcher counter.

To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.

Cook chicken until deeply golden on each side, 3 to 4 minutes.

Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time.

Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary.

If the chicken begins to brown too quickly lower heat slightly.

Serve chicken hot or cold with your favorite salad if needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 51222% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 182mg 61%
Sodium 627mg 26%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 102g
Vitamin A 4% Vitamin C 4%
Calcium 29% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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