Parmesan Crusted Chicken Fingers
3 tbsn olive oil
1 pound chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
1 cup crushed Special K
1 cup shredded Parmesan
2 to 3 tablespoons fresh thyme
3 tablespoons rosemary leaves chopped
5 cloves garlic, finely chopped
Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the cereal ingredients. Coat chicken in flour, then egg, then cereal and cheese mixture.
Cook chicken on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary.