Tuesday, June 4, 2013

One Entree for Three Different Meals

"Always show more kindness than you think is necessary because

the receiver needs it more than you know." 

-- Arthur Caliandro 
                                               Parmesan Crusted Buttermilk Chicken Tenders
Cook's notes: One entree for three different meals!
These chicken tenders are the star attraction. In this photo they were oven baked and served over Spanish rice. Two other options would be serving the chicken tenders over red sauce and spaghetti or grilling them as kabobs on skewers with grilled vegetable chunks. 
This recipe was adapted from an original one from Suzanne G.
Basic Buttermilk Chicken Tenders Recipe
  • one package of boneless chicken tenders 1.50 lbs.
  • 1 cup buttermilk
  • 1-1/2 cups finely ground whole wheat bread crumbs
  • 1/3 cup finely ground walnut pieces
  • 2 tsp. Italian seasoning
  • 1 tsp. parsley flakes
  • 1 cup grated Parmesan Cheese

Cut chicken into large chunks and soak in 1 cup buttermilk for one hour (the buttermilk softens the chicken to make it more tender).

In a Cuisinart blend spices, bread crumbs, Parmesan cheese and walnuts.

Drain chicken and roll each piece in breadcrumb mixture.
If baking the chicken grease a large piece of foil that is placed over a cookie sheet.
Bake at 350 and start checking chicken for doneness at 35 minutes. Do not over bake chicken or it will be too dry. 

Bon Appetit!

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