Low carb baked chicken tenders

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Once I started making oven baked chicken tenders, I never wanted to go back to the fried variety. I've found that these leave me feeling so much more light than the other kind, so why would I hang on to that greasy fryer oil? The recipe below brilliantly combines parmesan cheese and crushed almonds to create a super savory crust. They're so much better than the normal fried chicken tenders, so beware: you may never go back!
If you have nut allergies, you can substitute cashews or even sunflower seeds in the crust. You may have to play around with how much you pulse them in the food processor to get it just right, but there is no reason why you can't use other types of nuts in this recipe.
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Cooktop Cove
Low carb baked chicken tenders
4
15 minutes
25 minutes
40 minutes
2 ounces parmesan cheese, finely grated
1/4 cup finely ground almonds
1 teaspoon granulated garlic
1/4 teaspoon dried mustard
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup butter
2 pounds boneless skinless chicken breasts, cut into thin strips
Heat the oven to 400 degrees F. Prepare a baking sheet by spraying it with nonstick cooking spray.
In a large bowl, combine the parmesan cheese, almonds, garlic, mustard, basil, salt, and pepper.
In a small bowl, melt the butter.
Dip the chicken strips into the butter before coating them with the cheese mixture.
Bake for 20 to 25 minutes, until golden brown and cooked through. If you want them to be crispier, turn on the broiler and cook for an additional 2 minutes.
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