I discovered this recipe many many years ago on Allrecipes.com. It was an instant hit in my household and from then on it has been a staple in our family. If I am out of ideas on what to cook, or I am in a hurry and need to make dinner quick, I always turn to this tried and true recipe. The chicken tenders come out sooooo juicy and tender! The original recipe calls for only a few garlic cloves (3 if I remember correctly), but we love garlic so I always add lots of extra garlic whenever I can. If you want to use less, that is OK because the parmesan/breadcrumb mixture has garlic powder which will make up for less fresh garlic.
2 egg yolk
6-12 cloves garlic, chopped
8 skinless, boneless chicken breast tenders (or you can use 4 chicken breasts and cut them into smaller
6 tablespoons butter
1 cup dry bread crumbs
1 cup shredded Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
½ tablespoon salt
1 tablespoon ground black pepper
1. Beat the egg yolks in a medium sized bowl.
2. Chop 12 garlic cloves (or less if you are not a garlic fanatic) and place garlic into the bowl with the egg yolk.
3. Mix together and place chicken tenders into the egg yolk mixture. Cover and let sit in the refrigerator for at least an hour (preferably overnight).
4. Once chicken has marinated, preheat oven to 400 degrees F.
5. Divide 6 tablespoons of butter into equal parts and place onto cooking pan.
6. Place pan into the preheating oven for 1-2 minutes, just until the butter has melted.
7. Take out the pan with the melted butter and set up the dipping station.
8. Take each chicken tender and dip both sides into the bread crumb mixture.
9. Transfer onto pan.
10. Place pan in oven and bake chicken for 12 minutes.
11. Turn chicken over, and bake another 10-12 minutes.