This recipe is a comfort food for me, my mother used to make it all the time when my sister and I were kids. It was a welcome reminder of home when I made it for the first time in a long time last week. Enjoy!
 |
Personal Photo |
 |
Personal Photo |
 |
Personal Photo |
 |
Personal Photo
|
1 ½ sleeves round buttery crackers, crushed (about 2 1/3
cups)
1 cup grated Parmesan cheese
1 ¼ cup all-purpose flour
1 teaspoon dried thyme leaves
1 teaspoon salt
3 large eggs
2 tablespoons milk
1 ½ pounds of chicken tenderloins
¼ cup butter, melted
Preheat oven to 375 degrees.
Spray a rimmed baking sheet with non stick cooking spray.
In a large shallow dish, combine crushed crackers, cheese,
flour thyme, and salt.
In a separate large shallow dish, whisk large eggs and milk
until blended.
Dip tenderloins in egg mixture, letting excess drip off;
dredge in cracker mixture pressing to adhere.
Dip coated tenderloins in egg mixture again, letting excess drip off;
dredge in cracker mixture, pressing to adhere.
Place on prepared baking sheet.
Drizzle with melted butter. Bake
for 20 to 23 minutes or until chicken is cooked through.