Recipe courtesy of Henderson Boys and Girls Club

Cheese Munch Chicken

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 3 to 4 appetizer size servings
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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


  1. Melt butter in 9 by 9 baking dish and set aside.
  2. 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.
  3. 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.
  4. 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.