Italian Club Chicken Tenders

2 lbs. boneless, skinless chicken tenders
1 egg
3/4 cup bottled creamy Italian salad dressing
1/2 teaspoon dried Italian seasoning, crushed
2 cups crushed buttery crackers
1/3 cup finely chopped pecans
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic salt
1 teaspoon parsley flakes

Put chicken in a large resealable plastic bag.

In a small bowl stir together egg, salad dressing, and Italian seasoning; pour over chicken in bag. Seal bag; turn to coat. Refrigerate for 1 to 2 hours.

Preheat oven to 375°. Spray a large cookie sheet with nonstick cooking spray; set aside.

In a large bowl stir together crushed crackers, pecans, Parmesan cheese, Italian seasoning, garlic salt, and parsley flakes.

Drain chicken. Roll chicken in cracker crumb mixture. Place chicken on prepared cookie sheet.

Bake for 25 to 30 minutes or until golden brown.

Serve with your favorite dipping sauce.

Number of Servings: 4

Wilton Recipe Right 3 Piece Cookie Pan Set

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