Parmesan Chicken Tenders Recipe With Onion Dip

PARMESAN CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Season chicken strips with salt and pepper.
• Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
• Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
• Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
• Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.

PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
• To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
• Serve chicken with dip on the side.

PARMESAN CHICKEN TENDERS RECIPE WITH ONION DIP

Steps:

• Combine the flour, salt, and pepper in a shallow bowl.
• Beat the eggs with 1 tablespoon of water in a second shallow bowl.
• Combine the breadcrumbs and Parmesan in a third shallow bowl.
• Dredge the chicken tenders on both sides in the flour mixture. Then dip both sides into the egg mixture. Then roll chicken in the breadcrumb mixture, pressing lightly to help the breadcrumbs stick.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-low heat until butter is melted. Cook the chicken tenders for about 3 minutes on each side, until cooked through. (Don't crowd the pan.)
• Add more butter and oil and cook the rest of the chicken tenders.
• Keep the chicken tenders warm in a preheated oven set to 200 degrees F on a baking sheet if needed. Serve with onion dip.
• Cut the onions in half and then cut into 1/8-inch thick slices. (about 3 cups)
• Heat the butter and oil in a large skillet over medium heat until butter is melted.
• Add the onions, beef bouillon cubes, cayenne, pepper, and black pepper.
• Saute for 10 minutes, being sure to smash the bouillon cubes and mix the granules in with the onions.
• Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
• Remove from heat, and allow the onions to cool.
• Place the cream cheese, sour cream, and mayonnaise in a mixing bowl and beat together with a hand mixer.
• Add the onions and fold into the dip base until onions are incorporated.

BAKED CHICKEN PARMESAN DIP

Steps:

• Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken with salt, pepper, and cayenne.
• Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
• Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
• Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
• Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
• Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
• Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

PARMESAN CHICKEN TENDERS WITH ONION DIP

Steps:

• Combine the flour, salt, and pepper in a shallow bowl.
• Beat the eggs with 1 tablespoon of water in another shallow bowl.
• Combine the breadcrumbs and Parmesan in another shallow bowl.
• Dredge the chicken tenders on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken tenders on medium-low heat for about 3 minutes on each side, until just cooked through.
• Don't crowd the pan.
• Add more butter and oil and cook the rest of the chicken tenders.
• You can keep the chicken tenders warm for about 15 minutes on a sheet pan in a preheated 200 degree oven.
• Serve with Onion Dip.
• Onion Dip directions:.
• Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (you will have about 3 cups of onions.)
• Heat the butter and oil in a large sauté pan over medium heat.
• Add the onions, cayenne, Wyler's beef bouillon granules, and pepper and sauté for 10 minutes.
• Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
• Allow the onions to cool.
• Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
• Add the onions and mix well.
• Taste for seasonings.
• Serve at room temperature as a dip with the Parmesan Chicken Tenders.