Came home late after an afternoon hike in Mission Trails, San Diego, CA. The hubby and I are preparing for the coolest honeymoon ever – backpacking through Yosemite for 6 days!
We walked in tired, famished, and in no mood to cook. I threw these Chicken Tenders together in under 15 minutes from start to mouth. Feel free to mix it up on your busy nights – use any type of wheat or nut flour, any hard cheese you have on hand, and any crunchy coating in place of breadcrumbs (e.g., panko, finely chopped almonds, etc).
0.75 – 1 lbs Organic chicken tenders
1 cup Coconut flour
2 eggs, beaten
1/2 cup Breadcrumbs
1/2 cup Grated Parmesan cheese
2 Tbs Olive oil
Salt and Pepper to taste
Mix breadcrumbs and Parmesan cheese.
Place coconut flour, beaten eggs, and breadcrumb/Parmesan mix into separate plates. Pat chicken dry. Dredge chicken tenders in the following order:
(2) Eggs (shake off excess)
(3) Breadcrumbs and cheese
Heat olive oil in a large non-stick skillet over medium heat. Cook chicken 5 minutes on each side, until cooked in center and crispy brown on the outside.
Feeling healthy? Serve over a chopped salad.
Feeling a like you deserve it? Serve with ranch and ketchup for dipping!