CRISPY CHICKEN TENDERLOINS

Ingredients:

1 to 1 1/2 pounds chicken breasts, boneless and skinless. Cut lengthwise into 1/2 inch strips (slices). Tenderize with a fork, and do it one day ahead if desired,

1 to 1 1/2 cups kosher panko allergy-friendly bread crumbs or other kosher bread crumbs,

cold water as needed,

nonstick spray as needed,

Directions:

Preheat oven to 350 degrees F.

1. Rinse chicken tenders with cold water and coat with  bread crumbs.  

2. Spray prayken lightly with nonstick spray.

3. Place coated chicken tenders onto an aluminum foil lined baking sheet.

4. Bake at 350 degrees F, for approximately 25 minutes, until both tender and throughly cooked. The internal temperature of the tenders must at least be 165 degrees F.

5. Serve with currant dipping sauce (see December 14th Blog), or another sauce of your choice.