Once I started making oven baked chicken tenders, I never wanted to go back to the fried variety. I’ve found that these leave me feeling so much more light than the other kind, so why would I hang on to that greasy fryer oil? The recipe below brilliantly combines parmesan cheese and crushed almonds to create a super savory crust. They’re so much better than the normal fried chicken tenders, so beware: you may never go back!
If you have nut allergies, you can substitute cashews or even sunflower seeds in the crust. You may have to play around with how much you pulse them in the food processor to get it just right, but there is no reason why you can’t use other types of nuts in this recipe.
Ingredients
. 2 ounces parmesan cheese, finely grated
. 1/4 cup finely ground almonds
. 1 teaspoon granulated garlic
. 1/4 teaspoon dried mustard
. 2 teaspoons dried basil
. 1/4 teaspoon salt
. 1/8 teaspoon black pepper
. 1/4 cup butter
. 2 pounds boneless skinless chicken breasts, cut into thin strips
Instructions
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This dish has got my husband hooked. We chow down on one, and he’s ready to roll with round two
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