Tuesday, January 18, 2011

For the whole family:
Parmesan-Crusted Chicken Tenders

Recent comments on Facebook from a long-time friend reminded me once again that people are always on the lookout for good family-friendly recipes.
   The friend, married and the mother of two small children, wrote that she looked to Recipes That Worked for dinner ideas, settled on Not Humdrumsticks, and gave the recipe a try. She wrote it worked well and she served it to her two young sons.
   Thinking of this, I recalled another recipe my husband and I tried recently that was very family-friendly.
   Parmesan-Crusted Chicken Tenders (click for the recipe) from Eating Well magazine are mild-tasting, suitable for the palettes of children (but check it first before serving just in case! You know your child better than I do.)
   “Picky eaters,” both young and older, will likely take to these juicy chicken pieces. I’m sure they’ll get a better reception than fast-food or frozen chicken nuggets.
   My husband and I dipped them in heated, bottled marinara sauce as the recipe suggested, and it was the perfect touch.
   For the required breadcrumbs, we used panko, a type of fine breadcrumb that can be found in the bakery or Asian sections of supermarkets.
   The recipe is easy to prepare.
   Chicken tenders are tossed with a mixture of Italian seasoning, garlic powder and salt, coated with flour, dipped in lightly-beaten eggs and then rolled in a mixture of shredded Parmesan cheese and breadcrumbs.
   The tenders are placed on a wire rack placed in a baking sheet and are baked for 10 minutes.
   Serve to your waiting family!

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