Cheese Munch Chicken
- 2 ounces butter
- 1 pound chicken tenders
- 1 cup grated Parmesan
- 3 cups cheese crackers
- 1/4 teaspoon chili powder
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 2 eggs
- 1/4 cup milk or water
Wash and dry chicken. Combine Parmesan, cheese crackers, and chili powder into large freezer bag. Crush these ingredients until they resemble course bread crumbs. Add parsley and basil. Preheat oven to 375 degrees F.
Cook 5 to 6 minutes on each side or until cooked through with no pink meat showing and the juices run clear when pierced with a fork. Serve with dipping sauce, if desired.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Members of the Hendersonville Boys and Girls Club