Baked Garlic Parmesan Chicken Tenders

I was browsing through a few cookbooks over the weekend and found a recipe for “Crisp Garlic Chicken” in Southern Livings Busy Moms Weeknight Favorites – think, chicken Parm without the cheese (no cheese??).

Despite being appalled at the lack of cheese, the recipe did catch my eye for something else. Something I’ve never tried before.

Instead of using egg to act as a binding agent with the breadcrumb crust, it used warmed olive oil with garlic.

So, with my next breaded recipe, I had to try it too.

Continue to Content

Baked Garlic Parmesan Chicken Tenders

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Print

Ingredients

• 1/2 cup olive oil
• 2 cloves garlic, minced
• 8 chicken breast tenders, rinsed & patted dry
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon chopped fresh dill

[i]For the dipping sauce:[/i]

• 1/4 cup Dijon mustard
• 1 tablespoon honey
• 1 tablespoon sour cream

Instructions

Preheat the oven to 425°F. Lightly grease a 9×11" baking sheet with olive oil; set aside.

Combine the 1/2 cup olive oil and the garlic in a bowl and warm in the microwave for 30 seconds. Meanwhile, mix the breadcrumbs, Parmesan, pepper, salt, oregano and dill together on a large plate. Sprinkle the chicken tenders lightly with salt and pepper, and then dip each one in the olive oil, followed by the breadcrumb mixture. After each chicken tender is evenly coated with breadcrumbs, place it on the baking sheet.

Bake for 30 minutes, or until the coating is golden brown.

For the tangy honey mustard dipping sauce:

1. Whisk the mustard, honey and sour cream together. Serve with baked garlic Parmesan chicken tenders.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Last Updated on February 23, 2019 by Liza Hawkins