Shelly's Recipe

CHICKEN TENDERS

Category: Chicken

1 1/2 cups good quality mayonnaise
1 1/2 tablespoons Dijon mustard
1/4 teaspoon garlic powder
1 1/2 cups fine, plain bread crumbs
1/2 cup grated Parmesan cheese
6 boneless chicken breasts (about 2 1/2 pounds)

Preheat oven to 350 degrees.

In a small bowl, combine mayonnaise, Dijon mustard and garlic powder. Stir until combined. In another small bowl, combine bread crumbs with grated Parmesan cheese.

Cut each chicken breast horizontally, creating two thin slices. Then, cut each slice into three pieces for a total of 6 tenders per boneless breast.

Dip each chicken tender in mayonnaise mixture and turn to coat lightly on all sides. Then coat with Parmesan-breadcrumb mixture and place on an ungreased baking sheet.

Bake in preheated oven 15 minutes, or until cooked through.

To prepare ahead: Place unbaked tenders on a baking sheet and freeze. Once frozen, transfer tenders to a sealable plastic bag. When ready to bake, return tenders to an ungreased baking sheet and bake at 350 degrees for 20 minutes or until cooked through. Serves 8 to 10