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 :
- In a small skillet, heat panko over medium heat. Stir consistently, until crumbs are toasted, about 3 minutes. Remove from pan, cool completely.
- 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.
- Place on a baking sheet coated with cooking spray. Bake until coating is golden brown and chicken is no longer pink, 10-13 minutes.
