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Parmesan Crusted Chicken Tenders

Parmesan Crusted Chicken Tenders

Susan Maria Leach  /  6/24/2019  /  Facebook  /  Twitter  / 

You can put a plate of freshly baked chicken tenders on the table in less time than you can cook frozen processed ones!

These don't need a lot of oven time - and the Parmesan Panko crust on one side really gives the chicken texture while the Greek yogurt keeps it moist. A great dish!


  • 10 to 12 chicken tenderloins, about one pound
  • 1/2 cup Greek yogurt (the classic version uses Hellmann's mayonnaise)
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Progresso Italian flavored panko breadcrumbs (or regular if you can't find panko)


  • Preheat oven to 425 degrees.
  • Place the yogurt in a small bowl season with 1/2 teaspoon salt, a few grinds black pepper and the olive oil.
  • Add the chicken tenders and using your fingertips, squish around in the yogurt to lightly coat.
  • Combine the cheese and breadcrumbs in a shallow dish then lightly lay each chicken tender in the crumb mixture to coat one side.
  • Place crumb side up on a baking sheet that has been coated with cooking spray.
  • Bake for 8 minutes or until almost cooked through; turn on broiler and continue to cook 1 to 2 minutes until golden brown.

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