Recipe of the Week! Crunchy Parmesan Chicken Tenders

The weather is getting cooler out and soups and stews are always good... however, sometimes simmering a pot of goodness isn't in the cards for a quick meal. Most of us have a bag of chicken laying in the freezer, so this recipe is easy. NOT only are you going to know exactly what is in your chicken tenders, but you'll also feel better knowing that it's going to taste good! Some of those prepackaged chicken tenders just don't taste the greatest. Here's an easy recipe that is sure to please and an easy fix to the 'what-should-we-do-with-the-chicken-tonight???' question.

Ingredients

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 18)
• 3 large garlic cloves, minced
• 1/2 teaspoon salt
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper
• 1 1/4 cups freshly grated Parmesan
• 3/4 cup Italian-style seasoned bread crumbs

Directions

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders (or slice up some chicken breasts into strips) and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. (If you're not a fan of vinaigrettes, then by all means, eliminate that portion of the recipe and use your favorite dipping sauce)

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.