It’s cold. Like -25 degrees with the wind chill cold (yes, that was a minus sign). As in, “I got a glass of water from our room temp in-sink filter without ice and it was COLD” cold.
So needless to say I didn’t want to stop by the store on my way home but I had chicken breast tenders and english muffins and salad ingredients. Perfect night for a little comfort food by the fire!
Oven Baked Chicken Tenders
1 lb chicken breast tenders (If large, cut into smaller pieces)
2-3 high fiber english muffins (we use the Thomas brand “light”)
onion powder, garlic powder, and pepper
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Grind the english muffins in a food processor or blender to create bread crumbs. Put crumbs in a bowl and add garlic and onion powders and pepper. I started with a couple teaspoons of each until I found the mix that worked for us. Whisk the egg in a separate bowl with a couple splashes of water. Rinse and prep the chicken. Dip one chicken tender in the egg wash and then roll in the seasoned crumbs until well coated. Put on baking tray. Once all pieces are finished, spritz with olive oil or cooking spray and bake for 30 minutes or until no longer pink and breading is crunchy.
I served it with a salad of red leaf lettuce, dried cranberries, slivered almonds, raspberries and blueberries and reduced fat feta cheese and balsamic vinaigrette (just whisk 3 tablespoons extra virgin olive oil, 3 tablespoons spicy brown mustard and one-third cup GOOD balsamic vinegar). YUM!!!
Healthy, easy, and a great way to use up those english muffins before they expired!