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First off, I’m HOME! Back in upstate South Carolina where I belong. It’s so nice to have a kitchen again. Two of the first things I made when I got back were a chocolate peanut butter milkshake (this recipe with added cocoa powder) and French Toast in a Bowl. I literally had no blender while I was working in Ohio for two months. How tragic is that? Extremely.
Today I’m going to share with you one of my family’s favorite meals. This recipe comes from an old friend, and we’ve made it for years. Since following the Trim Healthy Mama healthy eating lifestyle (which you can find details on here), we’ve made some modifications – most notably: we skip the bread crumbs that the original recipe called for. You could always dip these chicken tenders into a low carb breading mixture after dipping them in the parmesan mixture, but we just omit it for the sake of convenience. Possible low carb breadings would be THM Baking Blend (which can be purchased from the THM online store), crushed pork rinds, almond flour, or ground golden flax.
These chicken tenders are super easy, kid friendly, and would be a great dish to serve to company! They take no special ingredients, and only 5 ingredients total are needed! Can’t beat that, folks.
Question of the day: what’s your favorite quick dinner?
You can find this recipe in my cookbook, Necessary Food.
- 1 2.5 lb. bag chicken tenderloins
- ¾ cup butter
- 1⅛ cup parmesan cheese (the kind from the green shake container)
- ¾ tsp. garlic powder
- Salt, to taste (we usually don't add any because the other ingredients are salty enough)
- Melt the butter in a skillet and add the parmesan cheese and garlic powder (and salt, if using). Dip the chicken in the mixture and place on a cookie sheet. Bake at 325 degrees F for 20-30 minutes (until the chicken is no longer pink inside and the juices run clear). Do not overbake!
- We have also used these for Sunday lunch. My mom prepared them for church, then baked them on our oven's "warm" setting for about 3½ hours while we were gone. Worked great!
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