Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
1 lb boneless skinless chicken tenders
1 ½ – 2 cups panko bread crumbs
2/3 cups parmesan cheese, grated
½ cup Best Foods® mayonnaise
1 tbsp Dijon mustard
½ tbsp parsley, finely chopped
¼ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste (approx. one tsp each)
1. Preheat an oven to 400°F. Add panko bread crumbs and parmesan into a shallow dish and set aside. In another bowl, add mayonnaise, Dijon mustard, parsley and seasonings.
2. Add panko bread crumbs and parmesan into a shallow dish and set aside. In another bowl, add mayonnaise, Dijon mustard, parsley and seasonings. Mix well and set aside.
3. Take each chicken tender and coat them in the wet mixture, before gently rolling into the panko bread crumbs. Make sure the entire tender is well coated with bread crumbs. Repeat the process until all the chicken tenders are breaded and placed on a sheet pan with a wire rack.
4. Bake for 15-20 minutes or until cooked through. Enjoy!
2 cups whole cherry tomatoes
2 garlic cloves, finely minced.
1 tbs ginger, minced.
1 tbs shallot, minced.
2 tbs brown sugar
1 tbs balsamic vinegar
Juice of one lemon
Salt and pepper to taste
Add tomato, ginger, shallot, garlic, sugar, lime and vinegar into a saucepan. Heat over medium-high heat and bring to a simmer. Lower temperature and continue to cook over medium-low heat and stir frequently. Tomatoes will burst, and breakdown as the sauce thickens about 20-30 minutes. For a chunky jam use potato masher. For a smoother jam, you can use a food processor or blender. Allow to cool completely before serving.