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17) Pesto-Crusted Chicken Tenders with Tomato Salad

Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb chicken tenders about 8 pieces
  • 1/2 cup basil pesto store-bought or homemade
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 egg beaten
  • 1 tbsp olive oil
  • 2 cups mixed cherry tomatoes halved
  • 1 tbsp red wine vinegar
  • 1 tsp olive oil
  • Salt and pepper: 1/4 tsp each
  • Fresh basil leaves handful, torn

Method
 

  1. Preheat oven to 425°F and line a baking sheet with foil. I use foil for easy cleanup.
  2. Mix panko and Parmesan in a shallow bowl. Dip each tender in beaten egg, then press into pesto, then into crumbs. Coat well.
  3. Place tenders on the sheet, drizzle 1 tbsp olive oil over them, and bake 12–14 minutes until golden and cooked through.
  4. While they bake, toss tomatoes with vinegar, 1 tsp oil, salt, pepper, and torn basil. Let sit a few minutes.
  5. Serve tenders with tomato salad. My kids liked dipping in extra pesto.