After a wonderfully hectic Christmas, John and I rang in the New Year with a double-date dinner at one of my favorite Austin restaurants, Fabi & Rosi. Have you been? If not, you must go. The atmosphere is peaceful and romantic. The menu is European with strong German influences. (The owner, Wolfgang, is from Germany and makes a killer Schnitzel & Spatzle plate — best I’ve ever had.)
Christmas at my parents’ house
Last night was a prix fixe menu. We started with bubbles and fancy French soup (can’t remember the name). That was followed by fried oysters with spicy remoulade sauce, and then a big honkin’ ribeye steak with truffled mashers and sautéed dino kale on the side. For dessert, they served a trio sampler, which included cheesecake, chocolate mousse, and their famous Crack Pie with Hooch Cream (best dessert name ever). As we ate, we talked about New Year’s resolutions. The usual suspects came up: Eat better, exercise more, live in the present. And after doing a little more reflecting today, I’d like to add: Hug more, read more, play outside more with the kids, and go on more dates with John. Also, no smartphones between 6 and 8 p.m.!
Grandpa and Jack, reading about lizards.
So what are your New Year’s resolutions? If one is to eat better or eat more meals at home, then you’ll love this recipe: Easy Oven-Baked Parmesan-Crusted Chicken Tenders.
Oven-Baked Parmesan-Crusted Chicken Tenders
Makes 10-15 tenders
This dish is easy on so many levels. First, it’s easy to shop for—just four ingredients! Second, it’s easy to make—just three steps! Third, it’s easy to clean up after—simply remove foil from baking sheet and throw away! And finally, it’s easy to serve—toss a few tenders on each plate! With all that in mind . . . now you can probably understand why I make these chicken tenders for dinner at least once a week.
1 pound Organic chicken tenders
1 cup good-quality Caesar dressing (such as Cardini’s Original Caesar)
1 cup grated parmesan cheese
1 cup Panko bread crumbs
½ teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Line a baking sheet with non-stick aluminum foil.
Place chicken tenders in a large bowl. Add Caesar dressing and toss to coat.
Place parmesan cheese, bread crumbs, and pepper in a pie plate or shallow bowl.
Stir to combine.
Working with one chicken tender at a time, pull a tender out of the dressing and immediately dredge it in bread crumb mixture, so that the tender is coated with the bread crumb mixture on all sides. Gently press the bread crumb mixture against each tender as you work.
Transfer the coated tender to the lined baking sheet. Continue with the remaining chicken tenders.
Bake the chicken tenders for 10 minutes; remove baking sheet from oven and flip each chicken tender. Return to the oven and bake for 10 more minutes or until tenders are nicely browned.
Cool 5 minutes. Transfer to serving platter and serve immediately.
Love your post! Can’t wait to have some crusty chicken tenders.
Just come on over!
oooo i like tendas
Hilar. Such a perfect Matt Hejl comment. Rock on bro
Crack pie! Second time I’ve heard that term in a week. Anyhoo, glad to see you’re back!
Thanks! Happy to be back! Starting the year off right … looking for the helpers :)
My Mom sent this recipe to me the other day and I made it for me and my husband a few nights ago and we LOVED it. I’ve never heard so much enthusiasm from my husband about a chicken recipe! Thank you so much for sharing it!
Hi Katie!! Thanks so much for the note! I’m glad to hear that your hubbie enjoyed the tenders. My husband John loves them too. Chicken can be boring, can’t it? I try to make it more exciting :) You might also like my lemon garlic thyme roasted chicken — the recipe is posted on my blog. Stay in touch!! xoxo
I am always looking for new
chicken recipes, I can’t wait to make yours!! Love Cardini’s Caesar dressing too!
Hey Tamara!! So nice to hear from you! I’m totally with you on that — always looking for something to make chicken a little more exciting. Hope you and Brian and the girls are having a good New Year. Can’t wait for you to meet our new addition :)
Lovely, Tasty, Easy….Even my Irish wife, (as in WHAT do the Irish know about Taste & Flavor??) liked ’em…Either a Barbara or a nice, rich, buttery Chardonnay
Retired Somm…