Chicken tenders were one of those products I didn’t buy often, finding it “just as easy” to buy breasts and adapt recipes.
Boy was I wrong.
Boneless, skinless chicken tenders are one of the easiest products to work with. Already trimmed and a perfect size to cook quickly and uniformly, boneless, skinless chicken breast tenders are almost a dream come true.
Add bacon and cheddar, and they’re downright divine.
This recipe bakes up quickly and the chicken is juicy and flavorful, crispy on the outside and tender on the inside.
Plus, boneless, skinless chicken tenders are on sale this week at Brookshire’s.
Bacon Cheddar Chicken Tenders
1/2 cup Progresso Plain Panko Crispy Bread Crumbs
1/2 cup finely shredded cheddar cheese (2 oz)
1 (3 oz) pkg or jar cooked real bacon bits or pieces
1 (14 oz) pkg uncooked boneless, skinless chicken tenders (not breaded)
chive and onion sour cream potato topper, if desired
Heat oven to 400° F. Spray large cookie sheet with cooking spray.
In a shallow bowl, beat egg. In a large resealable, food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden-brown. Serve with topper, if desired.
Nutritional Information: Calories Per Serving: 330, Calories from Fat: 140, Fat: 15 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 150 mg, Sodium: 850 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 2 g, Protein: 37 g.
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