Breaded Italian Chicken Fingers

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.

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