Eating together around the family dinner table can be difficult on busy days or evenings. Every mom needs a quick go to recipe. My entire family loves this chicken recipe and it can be ready in less time than it takes to get through a drive through line. It is far healthier than any chicken you will pick up and your family will enjoy it around your table.
Quick Parmesan Chicken Tenders with Zesty Mediterranean Dip
- 1 lb. chicken tenders (fresh)
- 1 egg (beaten)
- 3/4 cup Italian Bread Crumbs
- 3/4 cup grated Parmesan Cheese
- salt and pepper to taste
Zesty Mediterranean Dip
- 1/3 cup Mayo
- 1/3 cup Sour Cream
- 2 tsp. Zesty Mediterranean seasoning blend*
Preheat oven to 425 degrees.
Place Bonmat* on perforated baking sheet*. Slice chicken into thin strips. Place in bowl and add egg, salt and pepper. Stir to coat. Mix bread crumbs and cheese. Coat chicken in bread crumb mixture and place on Bonmat*. If you choose to bake on a regular cookie sheet, don’t forget to oil or grease it.
These will cook in about 10 minutes or less depending on how thin they are sliced.
We like to dip these in ranch dressing, Marinara Sauce or Zesty Mediterranean Dip
Adapted From Cecilescuisine.com
Zesty Mediterranean Dip
Mix together and chill one hour before serving. Mix well again before serving.
Get your bonmat HERE,
Get your Perforated Baking Sheet HERE,
Get the Zesty Mediterranean Seasoning blend HERE
Roasted vegetables with balsamic vinegar just make me happy. I can hardly get enough of them and this time of year there is a bounty of fall squash to enjoy. That being said, I am not a fan of cutting up butternut squash. Somewhere in the process I get a strong urge to take a very large hammer to it. Fortunately for me you can find it in the grocery stores and markets already prepped.
Roasted Butternut Squash with Pumpkin Seeds and Balsamic Glaze
- 4 cups butternut squash (evenly cubed)
- 1/2 cup raw pumpkin seeds
- 1/4 cup Apple White Balsamic Vinegar
- 1/4 tsp. cinnamon (optional)
- olive oil
- salt and pepper (to taste)
Place Silpat on Perforated Baking Sheet and heat oven to 400 degrees. Place squash in bowl and drizzle with olive oil. Stir to coat. Spread on BonMat*(silicone baking mat) and sprinkle with salt, pepper and cinnamon. (I use sea salt and freshly cracked pepper) Bake for 25-30 minutes until squash is fork tender. Add pumpkin seeds half way through baking time. When finished baking, place in bowl or serving dish and drizzle with vinegar. Toss to coat.
Get Your Bonmat Here.
Get your Apple White Balsamic Vinegar Here.
Pass the serving bowl and give me a fork. Life is good.