Herb Crusted Chicken Strips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1.5 lb. Chicken Tenderloins¼ cup Panko Breadcrumbs 1 Shallot, small finely minced (optional)¼ cup Parmesan cheese, shredded 5 Tbls Olive Oil (1 Tbls & 4 Tbls)2 pinches of salt, (divided)¾ tsp pepper, fresh ground, (divided)⅓ cup packed Parsley or Basil leaves, fresh2 Tbls minced Thyme leaves, fresh1 tsp minced Rosemary leaves, fresh¼ cup Parmesan cheese, grated 2 garlic cloves, minced OR 1 Tbls minced garlic (jar)
1. Preheat your oven to 425 degrees.
2. Line a rimmed baking sheet with aluminum foil and place a wire rack in the middle, set aside.
3. In a large bowl, combine:
• ¼ cup Panko breadcrumbs
• Minced shallot
• ¼ cup shredded Parmesan cheese
• 1 Tbls of olive oil
• pinch of salt
• ¼ tsp of pepper
4. Using a fork, toss the mixture until the breadcrumbs are evenly coated with oil.
5. In the bowl of a food processor, combine:
• ⅓ cup Parsley (or basil)
• 2 Tbls Thyme
• 1 tsp Rosemary
• Garlic
• ¼ cup grated Parmesan cheese
• pinch of salt
• ½ tsp of pepper
• 3 - 4 Tbls olive oil
6. Process until smooth; about 10 - 12 one-second pulses.
7. Rub the outside of each chicken strip with herb paste and then coat with the breadcrumb mixture.
8. Place on the prepared wire rack and baking sheet.
9. Bake in the preheated oven for 13 -14 minutes or until the thickest part registers 165 degrees on an instant read thermometer.
10. Allow to rest for 5 minutes before serving.
Serving Size: 4 oz servings
2. Line a rimmed baking sheet with aluminum foil and place a wire rack in the middle, set aside.
3. In a large bowl, combine:
• ¼ cup Panko breadcrumbs
• Minced shallot
• ¼ cup shredded Parmesan cheese
• 1 Tbls of olive oil
• pinch of salt
• ¼ tsp of pepper
4. Using a fork, toss the mixture until the breadcrumbs are evenly coated with oil.
5. In the bowl of a food processor, combine:
• ⅓ cup Parsley (or basil)
• 2 Tbls Thyme
• 1 tsp Rosemary
• Garlic
• ¼ cup grated Parmesan cheese
• pinch of salt
• ½ tsp of pepper
• 3 - 4 Tbls olive oil
6. Process until smooth; about 10 - 12 one-second pulses.
7. Rub the outside of each chicken strip with herb paste and then coat with the breadcrumb mixture.
8. Place on the prepared wire rack and baking sheet.
9. Bake in the preheated oven for 13 -14 minutes or until the thickest part registers 165 degrees on an instant read thermometer.
10. Allow to rest for 5 minutes before serving.
Serving Size: 4 oz servings
Nutritional Info Amount Per Serving
- Calories: 283.0
- Total Fat: 17.2 g
- Cholesterol: 53.9 mg
- Sodium: 453.8 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.4 g
- Protein: 26.6 g
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