Parmesan Crusted Chicken Fingers
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.