I am absolutely giddy with excitement for two of my very good friends today!
If you’ve been reading for a while, then Brook and Andrea probably look familiar to you…
Well, now Brook and Andrea’s twosome has become a threesome…
Welcome Baby Brody!!!
The proud parents welcomed Baby Brody into the world at 7:26 yesterday evening. He was actually a month earlier than expected so he was just a little guy…only 5 pounds!
I immediately had to get my hands on little Baby Brody. What a cutie, right???
So Jay and I were talking earlier about just how crazy technology has changed our way of life. Case in point…we found out yesterday afternoon that Andrea went into labor after checking none other than Facebook:
So then the two of us, along with our friends Joe & Kate, all immediately got on our phones and started responding and communicating with Brook…all while Brook and Andrea were at the hospital.
And soon enough, we found out when Brody arrived!
I mean, how cool is that?? The fact that we can get such immediate feedback on a major event like this nowadays is just crazy to me!
Congratulations Brook, Andrea, & Brody!
So after visiting Baby Brody, and then going grocery shopping, it was time to get crackin’ on dinner. Chicken tenders were on sale this week at our store, so we picked up a pack to make some healthy baked chicken tenders for tonight!
First, I got my ingredients together and ready for assembly.
The tenders took a dip into the wet ingredients, and then into the dry.
Now when cooking chicken tenders, there is one crucial element that you really need to do. Place a cooling rack that you would use for cookies on top of a typical baking sheet. This way, the tenders get crispy not only on the top, but also on the bottom too, and prevents that “mush” factor that often happens when they’re baked on a regular baking sheet.
I am not hesitant to say that these were easily the best chicken tenders I have ever made…and they’re healthified to boot!
Healthy Baked Parmesan Chicken Tenders
Makes approx. 3 servings
- 1.5lbs boneless chicken tenders
- 1 egg white
- 1/4 cup skim milk
- 1 tsp minced garlic
- 1/3 cup plain breadcrumbs
- 1/3 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 tbsp dried basil
- 1/2 tsp salt
- 1/2 tsp dried thyme
Preheat oven to 400 degrees. In a medium bowl, mix together the egg white, milk, and garlic. In another bowl, mix together both breadcrumbs, Parmesan cheese, basil, salt, and thyme.
Dip chicken tenders into egg wash first, then coat with the breadcrumb mixture. Place the well-coated tenders in a single layer on a cooling rack placed on top of baking sheet.
Bake tenders for 20 minutes. Then, turn oven up to broil and broil tenders 5 minutes longer, until nice and crispy. ENJOY!
The chicken came out incredibly moist and full of flavor!
I dipped one of my tenders in some honey mustard, but then decided I actually liked them better on their own; the flavor was that amazing!
Along with our chicken tenders, we cooked up some sweet potato “puffs,” drizzled in ketchup,
and some garlic steamed green beans.
‘Twas one fantastic Sunday dinner!
Now it’s time to sit down and watch some red carpet before the Oscars start! I don’t know why, but I’m super excited to see Anne Hathaway and James Franco host tonight. Their previews make me laugh every time I see them!
Hope you’re all having a great end to your weekend!