Crunchy Chicken Tenders with Salsa
- 3/4 cup plain panko bread crumbs
- 1 1/2 tsp. dried basil
- 1 tsp. garlic powder
- 1 tsp. dried parsley
- 2 Tbl. grated Parmesan
- 2 large egg whites
- 2 Tbl. fat-free milk
- 1 lb. kinless chicken tenders (about 8 to 10 pieces)
- 1 Tbl. olive oil
- Your favorite salsa
Preheat oven to 400 degrees. Spray a dark baking sheet with cooking spray. In a small bowl, stir together the bread crumbs, 1 tsp. basil, garlic powder, parsley and Parmesan. In a second small bowl, beat the egg whites, milk and remaining 1/2 tsp. basil.
Working with 1 piece at a time, dip chicken tenders into the egg mixture. then dip one side into the bread crumb mixture and flip it over to coat the other side. dip the chicken back in the egg mixture and then back in the bread crumb mixture. Place the coated chicken on the prepared baking sheet, drizzle with olive oil and bake for 10 minutes. Flip the chicken tenders over, drizzle with more olive oil, and bake until golden brown, about 10 minutes. Serve with salsa.