Ingredient

Wet Mixture

• ⅓ cup egg substitute or 1 large egg

• 1 Tbsp prepared mustard

• 1 garlic clove, minced

Bread Crumb Coating

• ¾ cup dry bread crumbs

• 2 tsp dried basil

• 1 tsp paprika

• ½ tsp salt

• ¼ tsp pepper

Chicken

• 1 lb chicken tenderloins

Directions

1. Prepare the Wet Mixture Preheat oven to 400°F. In a shallow bowl, whisk together the egg (or egg substitute), prepared mustard, and minced garlic until smooth.

2. Season the Bread Crumbs In another shallow bowl, toss the dry bread crumbs with basil, paprika, salt, and pepper.

3. Coat the Chicken Dip each chicken tenderloin into the egg mixture, letting excess drip off. Transfer to the crumb mixture, pressing lightly to help the coating adhere.

4. Bake Place coated chicken on a baking sheet coated with cooking spray. Bake for 10–15 minutes, or until golden brown and the chicken is no longer pink.

Nutrition Facts —

1 Chicken Tender

Calories: 85–110 Total Fat: 2–3 g Saturated Fat: 0.5 g Cholesterol: 25–35 mg Sodium: 160–220 mg Total Carbohydrates: 6–9 g Sugars: 0–1 g Protein: 10–12 g