Herb-Baked Chicken Tenders

Serve this classic staple with Yam Fries and ketchup, or introduce picky eaters to new flavours with sweet honey-mustard or plum sauce.

2 boneless, skinless chicken breasts, cut into 1 ½-inch slices

1 egg, lightly beaten

½ cup flour

½ cup dried breadcrumbs

¼ cup parmesan cheese, finely grated

1 tsp dried oregano

½ tsp salt

½ tsp pepper

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Place the egg and flour into 2 separate bowls large enough to hold one chicken tender at a time. In a third bowl, combine the breadcrumbs, cheese, oregano, salt and pepper. Coat each slice of chicken—first in the flour, then the egg, then the breadcrumb mixture, and place onto the baking sheet. Repeat until all the chicken tenders are breaded and ready for baking.

Bake for 25–30 minutes, flipping halfway through, until each chicken tender is crispy and golden brown on both sides.

Assemble a Dredging Station

“Dredging” simply means to ‘coat’—in this case, we’re coating chicken strips with flour, egg, and breadcrumbs to give them a crispy finish. Start by filling your bowls with your ingredients, and line them up in the order that you will be using them—first the flour, then the egg, and lastly the breadcrumb mixture. Treat the dredging station like an assembly line, with each tender going directly from the first bowl to the second to the third—and onto the baking sheet for cooking.