Parmesan Chicken Tenders

Parmesan Chicken Tenders for USDA Recipe for Family Child Care Centers

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.
1½ oz eq meat
Team Nutrition CACFP Easy Recipe Project
3.15 from 7 votes

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


  • 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 Facts
Parmesan Chicken Tenders for USDA Recipe for Family Child Care Centers
Amount Per Serving 1 Parmesan Chicken Tender
Calories 107 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 37mg12%
Sodium 172mg7%
Total Carbohydrate 4g1%
Dietary Fiber 0g0%
Total Sugars 1g1%
Protein 14g28%
Calcium 33mg3%
Iron 1mg6%
*Marketing Guide
  • 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.”


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