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

Saturday, January 31, 2015

Knorr Vegetable Parmesan Chicken Tenders

I have been having a bit of a pity party at my house for the last couple weeks.... I fell up at the barn and tore my ACL tendon and sprained my knee.  I am finally able to stand for more than a couple minutes at a time without tears running down my face!!  I know, big baby!!  Dr. said if I behave myself...(Ha) the tendon will heal and no surgery!  I just have to wear a big old brace for a while...   Any way I am now starting to feel like cooking again...

I had some chicken tenders in the freezer and a package of Knorr Vegetable Mix I should be able to come up with something that tasted different...

1 package Knorr Vegetable Mix
1/2 cup Mayonnaise (generous)
1/2 cup sour cream (generous)
1/2 cup Parmesan Cheese plus more for sprinkling on top of the chicken
1/4 cup milk
1/2 teaspoon dried basil
12 chicken tenders

Pre heat oven to 350 degrees
Mix the first six (6) ingredients together, set aside.  Do not add any additional salt to the chicken.  To prepare the pan, first spray with Pam.  Next take 1/3 of the mayo mixture and spread evenly on the bottom of the pan.  Lay the chicken tenders on top of the mayo mixture and cover the tenders with the remaining  mayo mixture.  Top with more Parmesan Cheese and a sprinkle of Panko bread crumbs.  You can also add additional basil or parsley to the topping.

Bake 35 to 40 minutes.  Internal temperature should read 165 degrees.  To get desired Browning, place pan under a low broiler setting for a couple minutes just before you are ready to serve.