NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 4–6
- 2 pounds boneless, skinless chicken breasts
- 1 egg
- ¼ cup Dijon mustard
- ½ cup Italian-seasoned breadcrumbs
- ½ cup Parmesan cheese
Cut the chicken breasts in strips and pat dry with a paper towel.
In a shallow bowl, beat the egg then mix in Dijon mustard. In another shallow bowl, mix breadcrumbs and Parmesan cheese.
Dip the chicken in the egg mixture, then coat with breadcrumbs. Lay breaded chicken on a lightly greased baking sheet.
Bake at 375°F for 15–20 minutes. Cool and flash freeze. Transfer to freezer bag.
Put frozen chicken tenders on a baking sheet. Cook chicken at 400°F for 5–10 minutes or until heated through.
Calories: 423 | Fat: 12g | Protein: 62g | Sodium: 583mg | Carbohydrates: 11g | Fiber: 0.5g
An Effortless Lunch
These chicken tenders make a fast and easy lunch. Try dicing them up once cooked and serving them on top of a salad.