Parmesan Chicken Tenders
- 1/3 cup panko or plain dried breadcrumbs
- 1/3 cup grated Parmesan (2/3 ounce)
- 1 1/2 pounds fresh chicken tenders, or boneless, skinless breast cut into strips
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- Coarse salt and ground pepper
- 3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
- 3/4 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Brussels sprouts (3/4 pound)
- Cremini or button mushrooms (3/4 pound)
- Thyme, dried (1 teaspoon)
- Meat
- Chicken, fresh tenders, or boneless (1 1/2 pounds)
- Cooking & Baking
- Olive oil, extra-virgin (3 tablespoons)
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
Panko or plain dried breadcrumbs (1/3 cup)
- Dairy
- Parmesan, grated (1/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 17, 2011 (1 year ago).
43 people saved this recipe.
