Parmesan Chicken Tenders for Ages 3-5
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 SOURCETeam Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
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
Nutrition Facts
Parmesan Chicken Tenders for Ages 3-5
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 Carbohydrates 4g1%
Dietary Fiber 0g0%
Total Sugars 1g1%
Protein 14g28%
Calcium 33mg3%
Iron 1mg6%
*
*Marketing Guide
The CHEF TIPS:
Notes
- Prep time: 6 hours 10 minutes (2–6 hours marinating)
Yield / Volume