Japanese-style Panko bread crumbs delivers a light, crispy, crunchy, flaky texture to the chicken tenders.  It is different from a usual chicken breading.  The Panko crumbs do not seem to absorb as much oil in the cooking process – less calories and less fat!

Cooking Tip:
Chicken Breast Tenders: buy a large package of boneless, skinless chicken breasts; then partially freeze the breasts.  When partially frozen, use a sharp knife to cut the chicken breasts into chicken tenders.  Wash the tenders and wrap individually in plastic wrap.  Place all wrapped tenders into a large zipper-top plastic bag and freeze.  When ready to cook chicken tenders, a few can be removed from the bag and the other tenders can remain frozen for cooking later.


Note: no egg is used in this recipe

1 ½ lbs. chicken tenders, lightly salted
½ tsp. garlic salt
½ tsp. salt
Scant ¼ tsp. rosemary leaves, crushed
Scant ¼ tsp. crushed basil leaves
1 cup Panko crumbs (Japanese-style breadcrumbs)
½ cup olive oil, divided (may need more, but be stingy with oil- calories!)
½ medium red onion, shaved
2 large green onions, sliced with some of the green top
1 cup cherry or grape tomatoes, halved
1 ½ large whole stalks of washed Romaine lettuce, cut or break into bite-size pieces
Sun-dried tomato vinaigrette salad dressing  (bought from grocer)



Chicken tenders should be naturally moist and not dried.  In a medium-size bowl mix garlic salt, salt, rosemary, and basil, then add the Panko crumbs and mix again.  Dredge each chicken tender in the Panko crumb mixture to completely coat the tenders; then set aside.  Make the salad in a large bowl by combining red onion, green onion, tomatoes, and lettuce; then toss.  Pour just enough salad dressing on the salad to give the flavor of the dressing; then toss and taste.  Do not “drown” the salad!   In a large non-stick skillet, heat ½ of the olive oil to hot, but not smoking.  Place the dredged chicken tenders in the skillet, one piece at a time and not too close together.  Reduce heat to medium-high.  After frying until one side of the chicken tenders are just crisp and brown; then turn tenders and repeat on other side.  Use more of the olive oil, as needed, for crisp, browned chicken tenders.   After browning both sides, reduce heat to medium-low to continue cooking until chicken is completely cooked.  Do not overcook which makes the chicken meat tough and stringy.  Remove tenders from skillet to paper towels to drain for a couple of minutes.  While chicken tenders are still hot, place them on top of the completed salad and serve.  Serves 4.



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