1 cup egg whites
1 ½ pounds chicken tenders (about 18)
½ teaspoon salt
Freshly ground black pepper
1 ¼ cups freshly grated Parmesan
¾ cups Italian-style seasoned bread crumbs
Preheat the oven to 475 degrees F
Place the grated Parmesan in a separate dish, and your egg whites in another.
Dip the chicken tenders in the egg whites, making sure to coat them thoroughly.
Remove the chicken tenders from the egg whites and dredge them in the grated parmesan to coat completely, pressing to adhere.
Spray a large heavy sautee pan with cooking spray and brown the coated chicken tenders 2-3 minutes on each side, on medium-high heat.
After your tenders have browned, place the sautee pan in the oven on 475 degrees (F) for about 10 minutes – or until fully cooked. Transfer the chicken tenders to a platter and serve.