Panko Parmesan Chicken Tenders- tossed in artichokes
Serves 4 light lunches or 2 dinners
- 1 pound chicken tenders
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 3 Tbsp avocado oil
- 1 cup marinated artichoke hearts, drained andcut in half
In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper. Mix well. Dip each chicken tender into the panko breadcrumb mixture coating the tenders well.Heat oil in a large skillet over medium heat. Add the breaded chicken tenders and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil. Toss the cooked chicken tenders with the artichoke hearts. Serve on a small buffet or as a light lunch or dinner. If serving for a crowd, this easily doubles, triples or quadruples tofeed more people. Enjoy your delicious panko chicken tenders tossed in artichokes!
