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Ingredients
- 3/4 cup panko bread crumbs
- 2 large eggs
- 1 tablespoon prepared mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken tenderloins
Directions
- 1. In a small skillet, heat panko over medium heat. Stir consistently, until panko is toasted, about 3 minutes. Remove from pan, cool completely.
- 2. Preheat oven to 400°. In a shallow bowl, whisk together eggs and mustard. In another shallow bowl, toss toasted panko with seasonings. Dip chicken in egg mixture, then coat with crumb mixture.
- 3. Place on a baking sheet coated with cooking spray. Bake until golden brown and chicken is no longer pink, 10-13 minutes.
Nutrition Facts
3 ounces cooked chicken: 159 calories, 2g fat (0 saturated fat), 83mg cholesterol, 495mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
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