Healthy Baked Parmesan Chicken Tenders

I am absolutely giddy with excitement for two of my very good friends today! Open-mouthed smile

If you’ve been reading for a while, then Brook and Andrea probably look familiar to you…

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Well, now Brook and Andrea’s twosome has become a threesome…

Welcome Baby Brody!!! Open-mouthed smile

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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!

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I immediately had to get my hands on little Baby Brody. What a cutie, right??? Smile

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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:

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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.

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And soon enough, we found out when Brody arrived!

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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!

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Congratulations Brook, Andrea, & Brody! Smile

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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.

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The tenders took a dip into the wet ingredients, and then into the dry.

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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. Smile

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I am not hesitant to say that these were easily the best chicken tenders I have ever made…and they’re healthified to boot!

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The chicken came out incredibly moist and full of flavor!

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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!

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Along with our chicken tenders, we cooked up some sweet potato “puffs,” drizzled in ketchup,

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and some garlic steamed green beans.

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‘Twas one fantastic Sunday dinner! Smile

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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! Smile

Comments

  1. fsugirl! says

    Ahhh so exciting!! What a cute baby!! Is it weird that I’ve been looking forward to the Oscars since January 1st? It’s even on my calendar… uh.. I need to get a life ;)

  2. Kelly says

    Congrats to your friends…Brody is percious!!! :) Your recipe looks great too. I am currently sitting here about to head to the store to get our goods for the week and I am adding this onto our meal plan for the week…thanks!!

  3. Erica says

    Hello Courtney! This dinner looks so fantastic! I want to it make tomorrow night for my family, I was wondering if you would PLEASE tell me how you make your garlic green beans and sweet potato “puffs”. Thank you so much!

    • Courtney says

      Hi Erica!
      For the sweet potatoes…I sliced them first, then soaked them in water for about 30 mins. Then, I drizzled some EVOO, salt, pepper, garlic powder, & paprika. Next, place them on a baking sheet and cook for about 40 mins at 400 degrees, flipping halfway through.
      For the green beans, my husband literally just takes the green beans and a clove of minced garlic, puts them in a tupperware container with a splash of water, and steams them in the microwave for about 3 mins.

  4. Courtney says

    These fingers have been at the back of my mind (and top of my priority list, om nom) all week and I’m finally whippin em up for dinner tonight. Not that it matters much, but I was curious as to why you decided to use only the egg white and not a whole beaten egg? Just wondering, but nonetheless they look delish and I’ll let you know how they turn out!

    • Courtney says

      No specific reason in particular, really. Just decided to go with it! Hope they turn out yummy for you! :)

  5. Rachael Stout says

    What an adorable baby I LOVE the name Brody.. These fingers have been at the back of my mind (and top of my priority list, om nom) all week and I’m finally whippin em up for dinner tonight. I’m SO happy for your friends!
    Rachael Stout recently posted..Arthritis Tips

  6. Meagan Peterson says

    I never comment, but I made these yesterday and needed to tell you/your readers what a great recipe this was! I followed your recipe almost to a T – I didn’t have panko breadcrumbs, so I just used regular breadcrumbs. They were tender and juicy , an amazing addition to a comfort meal. Thanks so much for sharing!

  7. Natalie Chaney says

    My baby was five pounds when he was born too!! So glad I came across this recipe. Super excited to make this tonight

Trackbacks

  1. […] Dip chicken halves into egg wash first, then coat with the breadcrumb mixture (if you have extra, feel free to double coat them for more yumminess!). Place the well-coated chicken in a single layer on a cooling rack placed on top of baking sheet (like I do for my chicken tenders). […]

  2. […] of Vitamins A, D, and B12). I had no idea what I wanted to make, but when Jay and I ended up making healthy baked chicken tenders for dinner earlier this week, I got a sudden craving for honey mustard and had to have […]

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