On to other things...
We made this the other night, and it's time to share...Giada's Parmesan Crusted Chicken Tenders. Easy, tasty, versatile. We had this with a side of macaroni & veggies one night, and I've topped a bed of salad mix with a few tenders to make a filling/healthy lunch the last two days. You can make a sandwich with it, come up with homemade sauces for dipping, the possibilities are endless!
Parmesan Crusted Chicken Tenders
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
2 pounds chicken tenders (about 24 small to medium in size)
1 cups freshly grated Parmesan
1 cup Italian-style seasoned bread crumbs
Cut tenders to desired size and place in a large bowl. Pour buttermilk over the chicken and stir a bit. Let soak for 15--30 minutes.
In a large pie pan, combine parmesan cheese and bread crumbs. One by one, roll and press chicken into bread crumb mixture. Arrange breaded chicken onto a cookie sheet lined with foil (or parchment paper). Brush olive oil on the foil before adding chicken. After sheet is full of tenders, drizzle a little extra olive oil on to prevent sticking and keep chicken moist. Bake at 425 for 12-15 minutes, or until cooked in the middle and edges are crispy.
|Yes, the sweet potatoes took over the plate. Yummm.|
Homemade honey mustard
Barbeque sauce (Laurel's)
Ranch dip (Matt's)
Wasabi ketchup (Ketchup-the restaurant-in LA is closed...we missed the fun dips, but you can prob recreate this one at home)
As a bonus, Matt made sweet potato fries for me. Delicious! Unfortunately, they were a little browner than I meant...I left them in the oven too long, against Matt's suggestion. Oops. But they were delicious, I do admit. Hope fully attempt #2 will be better (and will merit more pics on here!).
Eat, drink, do be merry!