Parmesan Chicken Tenders

While I wish I could claim this as my own, I cannot take the credit. Though I have included a couple of the ingredients that I used rather than what was called for. This is recipe from Tony’s “girlfriend” on the Food Network, Giada. These are simply delicious. Tyler devours them when I make them. I now make double batches so I can freeze some. ENJOY!

~ 4 Tablespoons plus 1/2 Cup extra virgin olive oil

~ 1 Cup milk

~ 1.5 lbs chicken (either skinless breasts cut into tenders or pre-cut tenders)

~ 3 cloves garlic minced

~ 1/2 teaspoon salt

~ 3 Tablespoons balsamic vinegar

~ freshly ground black pepper

~ 1 1/4 Cups freshly grated Parmesan

~ 3/4 cup Italian breadcrumbs

Preheat oven to 500 degrees F

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the milk in a large bowl. Add the chicken and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the milk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.