Parmesan Chicken Tenders

If you have a toddler, you know they would eat chicken tenders everyday if they could.  I try to come up with different types of healthy chicken recipes to keep it fun and interesting for kiddies and mommy!  I love making a large quantity of them and freezing them for later meals.

If you don’t know what Panko bread crumbs are you are really missing out. They are japanese bread crumbs that are larger than the average bread crumb which gives them amazing crunch factor even when baked.

I blend panko breadcrumbs, parmesan cheese and basil and coated the chicken and baked them to crunchy perfection in 15 minutes. I bake the chicken tenders on top of a cooling rack then place the cooling rack on top of a baking sheet pan. Spray the chicken tenders with non-stick spray so they brown nicely. By cooking the tenders this way you don’t have to flip them and they come out super crunchy on both sides.  You can add a variety of seasoning to the breadcrumbs such as garlic powder and chives, chili powder (if your little ones don’t mind a little kick) or ginger and garlic powder for an asian twist.  Homemade chicken tenders are easy to make and are so much better for kids than the frozen or  fast food variety. After making this easy and healthy chicken tender recipe this will be your go-to meal instead of the frozen or fast food type.

1 Chicken breast cut into strips
1 cup of panko breadcrumbs
1/2 cup of parmesan cheese
1 teaspoon of basil
1 egg beaten
non-stick spray

1. Preheat oven to 350 degrees.
2. Combine parmesan cheese, panko breadcrumbs and basil together in a bowl.
3. Dip Chicken strips in beaten egg then coat with seasoned panko breadcrumbs.
4. Lay chicken strips on ccoling rack on a baking sheet and spray with non-stick spray bake for 15 minutes.

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Bernice first started Yummy Tummy Cooking when her son was 2 years old. After being a little disappointed and down right scared at times (meat sticks in a jar…need I say more) with the food selection at the supermarket, she started making her children’s meals at home. Most weekends you can find her in the kitchen, supermarket or local farmers markets. Bernice’s philosophy to what she feeds her family is simple – try to buy local and organic. She has a bachelor’s degree in chemistry; if she has to refer to her degree to decipher the ingredients, she doesn’t buy it. If she can’t read it, they don’t eat it….that simple!

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Do you freeze these before or after cooking? Do you need to thaw them or cook them straight from the freezer?