A couple of posts ago I mentioned my current love of all things cooking/baking - thanks Internetz for hooking me up with some great recipe suggestions!
Below is a chicken recipe that I adapted from one I found on allrecipes.com - I can't remember what it was called on there but if you look up "baked chicken tenders" you'll probably find it - or something close to it!
Let me preface this recipe with the fact that my father is NOT a chicken eater. If I cook any kind of red meat, he's a happy camper. If he sees chicken on his plate (which is often), he pulls what is known in my house as "the face."
Well Internetz, let the heavens break forth because after this chicken dinner, my father declared that it was the best meal he had ever eaten. In fact, he could have "eaten more." Trust me. This is HUGE.
The original recipe calls for mayonnaise where I have used yogurt. I did try it with mayonnaise the first time - and it was delish. That said, since I'm trying to eat a tad healthier, the fat-free yogurt has been a decent alternative.
So here it is (sans pictures - sorry) - my version of Baked Chicken Tenders:
1 1/2 - 2 lbs. of boneless, skinless chicken tenders (I usually use close to 2 lbs. - I like leftovers)
3/4 cup fat-free plain yogurt (or mayonnaise - again you could try a lower fat version if you're wanting to eat lighter - a fat-free sour cream would also probably work!)
1/2 cup grated Parmesan cheese
1 tsp. garlic powder
1 tsp. Dijon mustard (I like the grainy mustard for this, but whatever you have on hand is fine)
1 - 1 1/2 cups crushed croutons or crackers or breadcrumbs or pretzels (basically something to coat the tenders - I personally prefer something crunchier than breadcrumbs since these are baked, but again, whatever floats your boat!)
In a large mixing bowl, combine yogurt (or mayo), Parmesan cheese, mustard, and garlic powder. Mix well and add chicken tenders tossing them around until coated. If you have time in advance, prepare this and let it hang out in the fridge for a while. If you don't, then just go to it!
When you're ready to actually bake, preheat your oven to 425 degrees. Place a cooking rack atop of a large cookie sheet. Quick clean up tip: line the cookie sheet with aluminum foil, so that the drippings fall on to that, making clean up a cinch. Who's always looking out for you, Internetz? THIS GIRL is. You're welcome.
Crush crackers/croutons/whatever while oven is preheating and dump them into another mixing bowl. Tonight I'm using an onion poppyseed type of flatbread that I've crushed for my breading. We'll see how this added flavour works. Stay tuned.
If I may go on a slight tangent, Internetz, let me again sing the praises of crackers/croutons again for this recipe. Now you COULD use a food processor and pulse them into crumbs. BUT may I promote dumping them into a freezer bag and pulverizing them with a frying pan instead? Trust me on this. It's good for the soul and for all your frustrations. Frustrating day at work? Crush those croutons! Husband driving you nuts? Crack those crackers like it's his head!
I'm kidding. Kind of. Carrying on.
Dredge tenders through "breading" and line up on the cooking rack.
Bake for 25 minutes - or until cooked through.
Enjoy with your favourite sides!
Makes 4 -6 servings.
Eat well, Internetz.