1 pound chicken tenders
2 tablespoons flour
1/2 teaspoon kosher salt
3/4 cup panko bread crumbs
¼ cup shredded parmesan cheese, finely chopped
2 egg whites
2 tablespoons fresh rosemary (divided, ½ chopped, ½ crushed)
Olive oil spray (I used my Misto)
Olive Oil Cooking Spray
Non-stick olive oil spray
Preheat oven to 425°. Prepare a baking sheet by lining with aluminum foil and spraying with non-stick cooking spray.
In a gallon sized plastic bag combine flour and salt, set aside. Add bread crumbs, 1 tablespoon chopped rosemary and parmesan cheese in a flat bowl, stir to combine. Set aside. In a second bowl, add egg whites. Set aside.
Add chicken tenders to plastic bag and shake until the flour coats the chicken tenders. Place chicken tenders, one at a time, into egg mixture. Flip chicken to cover on both sides. Remove and place chicken tender into bread crumb mixture. Flip in mixture to coat both sides, lightly pressing it on if necessary.
Place chicken tender on baking sheet. Once chicken is all on the baking sheet, spray with olive oil spray (Misto). Bake for 8-12 minutes (until the tenders are golden brown on the bottom side). Flip nuggets over, lightly mist with olive oil and bake for another 3-5 minutes, until crispy and golden brown on the outside.
Remove from oven, sprinkle with crushed rosemary and serve with marinara sauce.
Recipe printed from http://TheSlowRoastedItalian.com/
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