CHICKEN BREAST TENDERS
Prep Time: 15 Minutes
Cook Time: about 23 Minutes
Ready In: about 38 Minutes
Makes about 6 servings
1 3/4 lbs. boneless,
skinless chicken breasts tenderloins
1 cup plain non-fat yogurt
1 cup sesame seed
1 1/2 tsp. salt
2 cups bread crumbs
1/2 tsp. pepper
1/4 tsp. basil
1/4 tsp. rosemary
1/4 tsp. oregano
1/4 tsp. thyme
vegetable cooking spray
heavy duty foil
1. Heat the oven to 325
2. On a cutting board, remove
any visible fat; then slice the chicken tenders into about 3/4
inch pieces. Set aside.
3. In medium bowl, combine the
yogurt, oregano, basil, rosemary and thyme. Set aside.
4. On a large piece of wax paper,
mix together the bread crumbs, sesame seed, salt and pepper.
5. Cover a 10 1/2 by 15 1/2 by
1 inch deep baking pan with foil then spray with the vegetable
6. Dip each chicken tender piece
in the yogurt mixture and then roll it in the bread crumb mixture;
then arrange the coated tenders in single layer in the oil baking
7. Place the chicken tender filled
baking pan in the oven for about 20 minutes.
8. After baking above for 20
minutes, turn oven setting to "Broil" and continue
cooking until nuggets are brown on top for about 3 minutes.
9. Place the honey into small-individual
bowls. To serve, dip the cooked chicken tenders into the honey.