Parmesan and Herb Chicken Fingers

It's time once again for the Secret Recipe Club reveal! This month my assigned blog was The Cookaholic Wife. Nichole shares "sweets, treats, and recipes for beginners"—a great site to find some yummy desserts on.

I needed an appetizer, though, to share with the other women on the retreat I went to this past weekend. So I settled on Parmesan and Herb Chicken Tenders, a Rachael Ray adaptation.

I decided to forgo the frying step in the recipe, simply because I know I can make crunchy, baked chicken fingers; also, it's another pan I would have to wash. I hate washing dishes.

I also had to make some changes in the herbs. (I didn't realize the amounts were for fresh herbs, either, so I may have gone a little herbalicious!) We just moved, and the spice containers I use were still packed. I was missing several spices, so I exchanged the rosemary and thyme for plain old Italian seasoning, which I could find. I'm sure fresh herbs would be divine as well.

Here is my version of the chicken fingers, with props to Rachael Ray, Nichole, and Sara at The Piggly-Wiggly.

Parmesan and Herb Chicken Fingers with O'Charley's-Style Honey Mustard Sauce

Makes 15-20 tenders

You will need three dishes for chicken-dipping, if you don't have the Pampered Chef coating tray set that I am coveting.

 

 

In thing 1:
1 1/2 cups flour (whole wheat or white)

In thing 2:
3 eggs
1/4 c. + 2T water

Beat water and eggs together in dish.

In thing 3:
1 1/2 cups panko breadcrumbs
3/4 cup shredded Parmesan cheese
1 T Italian seasoning
2 tsp. dried parsley
1 1/2 T minced garlic
3/4 tsp. red pepper flakes
generous sprinkling of salt and pepper

Mix all together with a fork.

You also need:
cooking spray
1 1/2 to 2 pounds chicken tenderloins

Directions

Preheat oven to 350F. Place baking racks on top of two rimmed cookie sheets (I use cooling racks on top of jelly-roll pans). Spray racks with cooking spray.

Dip tenders in flour; shake off excess. Dip in egg and then coating, coating well and pressing the panko mixture on. Place tenders on racks. Spray tenders with cooking spray or drizzle with olive oil.

Bake 20-25 minutes, until tenders are cooked through and slightly brown. Serve with honey mustard or spaghetti sauce.

O'Charley's-Style Honey Mustard Sauce

1/2 cup salad dressing (Miracle Whip)
3 T dijon mustard
2 T honey
1/4 tsp. red pepper flakes or a pinch cayenne pepper

Stir all ingredients together well. Refrigerate until serving. Makes about 3/4 cup sauce.

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