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
  1. Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
  2. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
  3. 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.
  4. 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.