Parmesan Chicken Tenders

Parmesan Chicken Tenders for USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Marinated in Italian dressing, breaded, and baked, these chicken tenders are sure to make a regular appearance at the table.
CACFP CREDITING INFORMATION
1½ oz eq meat
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
2.89 from 9 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/NEPB-Lunch-Supper-3-5yr_6serving/CACFP-Lunch-Supper-11-20_Parmesan-Chicken-Tenders.pdf

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Prep Time 6 hours 10 minutes
Cook Time 20 minutes
Total Time 6 hours 30 minutes

Ingredients
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched

Quantity
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched

Ingredients
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched

Quantity
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched

Quantity
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched

Quantity
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched

Quantity
 

  • - - Nonstick cooking spray
  • 13 ½ oz Chicken tenders, fresh or frozen, thawed (at least 6 tenders)
  • 3 Tbsp Italian dressing, prepared
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp Breadcrumbs, whole-wheat, seasoned
  • 2 Tbsp breadcrumbs, plain, panko, enriched
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Place a baking rack on top of a baking sheet. Spray rack with nonstick cooking spray. Set aside.
  • Place chicken tenders and Italian dressing in a plastic or glass bowl. Cover. Marinate in the refrigerator at 40 °F or lower for 2–6 hours or overnight. Wash hands after touching uncooked chicken.
  • In a small bowl, combine parmesan cheese and breadcrumbs (whole-wheat and panko). Mix.
  • Remove chicken tenders from dressing. Discard any remaining Italian dressing.
  • Coat tenders with parmesan breading. Place on prepared baking rack. Wash hands after touching uncooked chicken.
  • Bake for 20 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds. Remove from the oven.
  • Serve 1 tender. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Parmesan Chicken Tenders for USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 Parmesan Chicken Tender
Calories
107
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
37
mg
12
%
Sodium
 
172
mg
7
%
Total Carbohydrate
 
4
g
1
%
Dietary Fiber
 
0
g
0
%
Total Sugars
 
1
g
1
%
Protein
 
14
g
28
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • Contains milk (parmesan cheese) and wheat (breadcrumbs). Breadcrumbs can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in food where it might not be expected (breadcrumbs) and may be included in the ingredient statements as “spice” or “flavoring.”

Notes

  • Prep time: 6 hours 10 minutes (2–6 hours marinating)
Yield / Volume