Rosemary Parmesan Crusted Chicken Tenders

Happy Friday! This has been a long week and am definitely looking forward to the weekend. It is hard for me to think of different recipes and ideas for dinner during the week. This one is definitely a keeper. An added bonus for us was that we could use the rosemary from the huge rosemary bush in our backyard, I don't think we will ever run out! It can be hard to find a baked chicken that does not get dried out. The panko bread crumbs are light and form a great crunchy coating. The Parmesan and rosemary provide a lot of flavor so for us it didn't even need a dipping sauce. You can cut them up or eat them with your hands, especially if you have kids. Either way, enjoy a healthier and more flavorful spin on chicken.

Rosemary Parmesan Crusted Chicken Tenders
Serves 4
Source: The Slow Roasted Italian

Ingredients:
1 pound chicken tenders
2 Tablespoons flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
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 Cooking Spray
Non-stick olive oil spray

Directions:
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. 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.