Oven Baked Chicken Tender Parmesan

Sunday, November 21, 2010

Oven Baked Chicken Tender Parmesan adapted from Telly's Tasty Tidbits

1/2 c. honey
2 tablespoons balsamic vinegar
1 1/2 cups dried breadcrumbs (I used WW Panko)
~ 1 lb. fresh BS Chicken Breast, cut in to bite size pieces (I cut in to tenders)

Directions:  Preheat oven to 375, line baking sheet with foil and lightly spray.  In shallow bowl, whisk together honey and vinegar. Set aside.  Place bread crumbs in a small saute pan and toast lightly over low heat for about 3-4 minutes until lightly golden brown.  Pour bread crumbs a little at a time into separated bowl. Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.  Bake for 30 minutes, or until cooked thoroughly.

-I did not saute the bread crumbs.
-I was out of balsamic vinegar so I used apple cider vinegar.

Here's what I started with:

Here's how I did it:

#1 I preheated the oven to 375 degrees.

#2 Apple cider vinegar went into a bowl with about 1/2 cup of honey.  Whisked it up really good.  The chicken tenders were dipped into the honey mixture until was well coated.

#2 The tenders were dipped into Italian style breadcrumbs and placed on a baking sheet.  Into the oven for about 25 minutes.

#3 While the chicken was cooking, I decided to change this into a Chicken Tender Parmesan so I boiled some whole grain noodles.  Drained them and added a jar of spaghetti sauce.

#4 The chicken came out of the oven.

The Finished Product:


This was a very simple, easy dish to make.  The honey really came out in the chicken and when dipped into the sauce, the Italian breadcrumbs really enhanced the flavor.

The one negative is that a lot of the breading came off of the chicken when I tried to get them off of the non-stick pan.  Even with this flaw the kids still liked the chicken so I would consider it a success.


Chris said...

I'm hoping BS stands for "boneless skinless", ha ha.

When I "oven fry" breaded chicken like that, I drizzle some melted butter over it (very little bit). It seems to make the crust more like fried and helps avoid the sticking that you mentioned. Yeah....I know. That kind of negates the health benefits of frying, what can I say :)

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