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Tuscan Chicken Tenders with Pesto Sauce

Golden bites of breaded chicken? You can't go wrong! A green and red pesto sauce for dipping adds a flavorful accent and festive color. Serve the little tenders warm or at room temperature. —Mary Lou Cook, Welches, Oregon
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 servings


  • 1-1/4 cups cornflake crumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk, divided
  • 24 chicken tenderloins
  • 1 cup mayonnaise
  • 1/4 cup prepared pesto
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 plum tomato, seeded and chopped
  • 1 tablespoon minced fresh basil


  • Preheat oven to 350°. In a shallow bowl, mix cornflake crumbs, 1/4 cup cheese and salt. Place 1/4 cup milk in a separate shallow bowl. Dip chicken in milk, then in crumb mixture, patting to help coating adhere. Place on greased racks in two foil-lined 15x10x1-in. baking pans. Bake 25-30 minutes or until a thermometer reads 165°.
  • Meanwhile, in a small bowl, mix mayonnaise, pesto, garlic powder, pepper and remaining milk and cheese; top with tomato and basil. Serve with chicken.
Nutrition Facts
4 ounces cooked chicken with 3 tablespoons sauce: 511 calories, 34g fat (6g saturated fat), 76mg cholesterol, 826mg sodium, 18g carbohydrate (3g sugars, 0 fiber), 36g protein.

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