Recipe courtesy of Henderson Boys and Girls Club
Recipe courtesy of Henderson Boys and Girls Club
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Cheese Munch Chicken
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- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 3 to 4 appetizer size servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 815
- Total Fat
- 52 g
- Saturated Fat
- 21 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 185 mg
- Sodium
- 1521 mg
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 3 to 4 appetizer size servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 815
- Total Fat
- 52 g
- Saturated Fat
- 21 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 185 mg
- Sodium
- 1521 mg
Ingredients
Directions
- Melt butter in 9 by 9 baking dish and set aside.
- 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.
- In a shallow bowl, mix eggs and 1/4 cup of water or milk. Dip the chicken into the egg wash, transfer to the bag of breadcrumbs and shake until coated. Place coated tenders in baking dish.
- 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.
