Lovely little chicken tenders, dipped in beaten egg, then dredged in a mixture of Panko crumbs and Parmesan Cheese. Baked to perfection, topped with Alfredo Sauce and dusted with more Parmesan Cheese! Perfecto! Serve over your choice of pasta with steamed veggies or a fresh salad! Yummmm!
8 chicken tenders
2 eggs, beaten
3/4-1 cup Panko bread crumbs
1/2 cup Parmesan cheese
Alfredo Sauce (I used one jar of Bertolli Alfredo Sauce or make your own)
2 cups pasta of your choice (boiled according to package directions – I use sea shells)
Dust with Parsley Flakes
Mix Panko crumbs and Parmesan cheese in a large bowl. Dip chicken in beaten egg and dredge in Panko/Parmesan mixture. Place on a cooking rack on top of paper towels and let sit at room temperature 30 minutes. Place chicken tenders in a baking dish sprayed with cooking spray and oil. Bake in 400 oven 35-40 minutes or until chicken tenders are cooked through, turning chicken half-way through cooking time to ensure even browning. Heat Alfredo Sauce in a saucepan over med-low heat until hot. Served chicken tenders over your choice of pasta noodles and top with Alfredo sauce. Dust with more Parmesan cheese and Parsley Flakes.