"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, October 5, 2015

Sriracha Parmesan Chicken Tenders

We are going through a spicy food stage in our house right now.  Sriracha is the new love of my life.  Husband and I both enjoy the regular Chicken Parmesan but lets face it, it can be a little boring.  This is my solution to that problem.

I have to say that the smell coming out of my oven was amazing and better yet, it tasted amazing.  My rule when using Sriracha is 1 teaspoon per 1/3 cup of mayo. This might be a little MUCH for some...adjust accordingly.

I am cooking for two and I used 4 tenders that were medium to small.  The sauce will cover at least 6 to 8 tenders.

Preheat Oven 350 degrees
1 cup            Real Mayonnaise
3 teaspoons  Sriracha Sauce
1 tablespoon Dijon Mustard
1/2 cup          Parmesan Cheese
Add all ingredients to a small bowl and mix completely.

You will also need:
1/3 to 2/3 cups Panko Italian Seasoned Bread Crumbs
1/3 cup Caramelized Diced Onions**
1/8 to 1/4 cup thinly sliced green or red pepper

Spray an oven proof pan with Pam.  I used an 9 inch glass pie plate.

I did not caramelize the onions on this batch, my opinion, caramelized onions  "the winner".

Spread about 1/2 of the sauce on the bottom of the pan, (if you are using caramelized onions add 1/2 of the onions now). next add the tenders.  Paint the tenders with the remaining sauce (if using caramelized onions add remaining onions now).  Sprinkle top with Panko Italian Seasoned Bread crumbs.  Amount will vary with the number of tenders being made.  Be generous.  Top with thinly sliced green/red peppers.

Place in oven and bake for 30 to 40 minutes.   (Use an instant digital Cooking or Meat Thermometer for the proper temperature of 165 degrees F). To finish off, turn on broiler and place tenders under broiler until bread crumbs are golden brown.


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