*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Quicker way without measuring: lay chicken on pan lined with foil/sprayed with pam. Spread thin layer of mayo to just cover the chicken. Sprinkle with a little garlic powder then a thin layer of parm cheese and finally a layer of italian style breadcrumbs (I didn't measure but did not use anywhere near as much as indicated in the recipe-just nice thin layers). It comes out fantastic and is sooo simple to put together.
SOOOO good! I've got a non-chicken eater girlfriend who asks for more of these tenders. Thats how good they are. I use light mayo so I can eat them too! It satisfies my craving for fried-tasting chicken without all the fat and calories.
I have for years been making this recipe but this recipe is also very good with pork chops. Keeps them from drying out. Tip: before baking spray the chicken or pork chop with cooking spray so that the coating browns up like shown in photo otherwise it will not brown well and the bread crumbs dryout.
This was excellent and so easy. Didn't need any dipping sauce or anything and the chicken came out so tender and flavorful. The only thing I would do next time is reduce the amount of mayo parm and garlic powder as there was just too much of it. Thanks for the great recipe
Incredible recipe. Took the advice of a prior reviewer and used croutons what a great idea. So much more flavor and crunch. Now if you really want incredibly moist and tender chicken nothing does it better than this. Brine it. 1/4 cup of salt per gallon of water and just leave it in a pot or plastic bag in your fridge for at least 6 hours but I've been known to do it for as long as overnight. You can overcook the chicken and it will still be moist with this. Can and herbs spices to your taste to infuse the flavor into the chicken. I just defrosted some chicken breasts today and was going to make chicken enchiladas but I can't get the taste of this out of my mind and how much easier this is so I'll be making this again tonight. It's already in the brine.
I gave it 5 stars because it's so delicious and easy! Yes I do tweak it to save calories. I brush on dijon mustard add some fresh cracked pepper (don't need extra salt) then dip in seasoned panko crumbs and bake as directed. Just as delicious but not fattening!
I've been doing something similar for years. Mix 1 part seasoned bread crumbs and 1 part grated parmesan. This can be stored indefinitely in an airtight container in the fridge. When you're ready dip the chicken in melted butter coat it with bread crumbs and bake as suggested in this recipe. Just remember to never dip your raw chicken into your stash of bread crumbs -- always transfer a small portion to a plate use that to coat the chicken and discard what you don't use. For a twist pulse herb seasoned stuffing mix in a food processor and use that in place of the bread crumbs.
Rating: 1 stars
I made this last night and it went awry Mine got all stuck to the foil which I had sprayed with PAM. My kids didn't like it and it took MUCH longer than 20 minutes for the bread crumbs to brown up. I think we're done with this one.