Breaded Italian Chicken Fingers
1 15-ounce package boneless, skinless chicken tenderloins
1 large egg
1 pkg of Italian Dressing Mix
1 cup Italian bread crumbs
1/4 cup Parmesan cheese
Preheat oven to 400 degrees.
Scramble egg in a bowl.
Add Italian dressing mix to a large zip top bag
Add Chicken tenders shake to coat and remove chicken
Pour bread crumbs and cheese into a large zip-top bag.
Coat chicken pieces in egg then place chicken back into the bag.
Seal bag. Gently shake the bag to coat chicken with bread crumbs.
Remove chicken from bag and place chicken on a foil-lined baking sheet.
Bake for 20 minutes.
Before serving, squeeze fresh lemon (or lime) juice on tenders.
Tonight I’m serving with Mashed Potatoes with bacon and Cheddar Cheese, Green beans and a garden salad.