Oh yes, I said parmesan! This is not the parmesan you are expecting, but it's just as delicious! I decided to try some vegan/soy parmesan topping and I was not disappointed! What makes grated parmesan taste good? Parmesan flavor? Check! Parmesan consistency? Check! Fat content? Not so much. I am so happy to have found this and will be using it in a lot of my recipes from now on. Next on the diet hunt, blocks of fat free parmesan cheese. :)
This recipe is basically the same as my previous blog entry of Baked Italian Chicken Tenders, just with the parmesan added and different fries. This is a quick and easy meal for a weeknight. Yum!
Ingredients for Chicken Tenders:
- Extra virgin olive oil
- McArthur Cultured Lowfat Buttermilk
- 2 pounds of chicken breast, cut into tenders
- 1 cup of Panko Italian seasoned bread crumbs
- 1 cup of Jaclyn's Italian seasoned bread crumbs (or any other organic brand you like)
- 1/2 cup of Rice Grated Topping, Parmesan Flavor (I like the one by Galaxy Nutritional Foods, can be found at Whole Foods - request it if they don't have it in stock!).
Ingredients for Baked Potato Wedges: - 2 large baking potatoes, or 4 small
- 2 tbsp olive oil
- 3/4 tsp kosher salt
- 1/3 tsp fresh ground pepper
- 1/2 tsp minced fresh garlic (or more if you prefer!)
Directions for Chicken Tenders: Preheat the oven to 400 degrees. First, cut the chicken breasts up into chicken tenders. Then, put the chicken tender pieces in a large bowl and pour the buttermilk over them. Toss the chicken tenders in the buttermilk and make sure they are completely coated. Cover the bowl and put them in the refrigerator for at least 30 minutes. Combine the bread crumbs and parmesan topping in a bowl with a fork or whisk. Once the chicken is done marinating, take the chicken pieces directly from the buttermilk and coat each tender it in the breading. Make sure to pat the breading so that it sticks to the chicken pieces all over. Put the chicken tenders on a baking sheet and drizzle with a little olive oil. Bake the chicken tenders for 12-15 minutes, turning once, or until browned and cooked through. Serve immediately with your favorite dipping sauce. Directions for Potato Wedges:
While the chicken is marinating, cut the potatoes into wedges. First, cut the potatoes lengthwise and then cut each half in thirds lengthwise. You'll have 6 wedges if you use a large potato. Put the potatoes on a cookie sheet and cover the potatoes with the olive oil, salt and pepper. With washed hands, toss the potatoes inside the oil, salt and pepper to make sure each potato is well coated. Spread the potatoes on the sheet in a single layer so one side of each potato is down. Bake the potatoes for 30 to 35 minutes, turning the potatoes once after about 20 minutes. Bake until the potatoes are browned and crispy on the outside, but not burned. Sprinkle with a little more salt and serve immediately. Yum!Tip: Put the potatoes in the oven first, on the bottom rack, so that the fries and chicken tenders are done at the same time.