Parmesan Chicken Tenders
Recipe by Mother Thyme
1 pound chicken tenders or breasts cut into strips
2 large egg whites
1 tablespoon milk
1 cup unseasoned Panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup shredded Parmesan cheese plus additional for garnishing
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon pepper
1 clove garlic, minced
Deli sliced mild pepper rings for serving (optional)
Marinara sauce for serving
Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
In a small bowl whisk eggs whites with milk. Place chicken in a medium bowl and pour egg white mixture over chicken, toss to coat and let sit for 5-10 minutes.
Meanwhile in a medium bowl stir together bread crumbs, Parmesan cheese, Italian seasoning, salt, onion powder, pepper and minced garlic. Alternatively, place these ingredients in a large resealable bag.
Remove chicken strips one at a time from egg white mixture, letting any excess liquid drip from chicken before placing it in bread crumb mixture. Toss chicken with bread crumbs either by coating the chicken in the bowl of bread crumbs then placing it on baking sheet or placing the chicken strips in the resealable bag. If using the resealable bag method, place all chicken strips in bag, seal bag and gently toss until the chicken strips are covered. Remove strips and place on prepared baking sheet. Sprinkle any excess bread crumb mixture of chicken.
Bake in preheated oven for 20-25 minutes until cooked thoroughly and golden brown.
While warm sprinkle with any additional shredded Parmesan cheese. Serve warm with a side of marinara sauce for dipping and deli sliced mild pepper rings.