Wednesday, October 10, 2012

Garlic Bagel & Rosemary Chicken Tenders (baked)

So good...

Ever feel like crispy, crunchy comfort food?  I mean a good crunch?
That's what happened tonight, it is chilly, windy, raining and dreary...
I felt like crispy, crunchy chicken tenders!!  I mean who doesn't love the crunch of delectable chicken tenders dipped into their favorite sauce?  *Didi looking around the room* 
I also wanted to keep them heart healthy by baking. Well as you well know, baked chicken tenders aren't nearly the same as deep fried.  You just don't get the "crunch" your looking for...    Till now!!

These babies are super crunchy, moist and succulent inside, and just bursting with garlic and rosemary flavor.  Dipped into your favorite sauce, (in my case blue cheese, YES) who needs to go out?  The best part about them, they are baked.  So we are keeping it low fat, heart healthy, but most of all delicious!!

Ready for the recipe?  Here we go;

4 boneless skinless chicken breasts
1/3 cup Parmesan cheese
3 cups garlic bagel crisps *see notes*
1-1/2 cups all purpose flour
2 eggs
2 tbsp fresh rosemary
1/2 tsp black pepper
3 tbsp water

Rinse and pat dry your chicken.  Remove fatty parts if visable and slice vertically into strips.  Set aside.

Roughly chop your rosemary. Reserve a sprig if desired for garnish.
Using your food processor, add your garlic bagels crisps, Parmesan cheese and your roughly chopped rosemary, pulse till desired consistency is reached.  I like a slightly rustic coating, but if you like a more finer breading, please process more.  Pour mixture onto a plate and set aside.

*Notes: These are the garlic bagel crisps I used.  Can be found in the cracker section of your grocery store.  They are also baked, so it's a win, win!!

Preheat oven to 375F.  Using two plates, to one add the flour and pepper, stir with fork or whisk to make sure pepper is mixed thru.
To second plate add your eggs and 2 tbsp of water.  Beat till mixed thru.
Line a baking sheet with aluminum foil and spray with non-stick cooking spray. I'm all about easy clean up!! *grin*

I like to use tongs, you certainly can use your fingers.  Take your first chicken strip, dredge first in flour, shake off excess.  Place next into egg mixture, and then finally into the crushed bagel crisps.  Lay on baking sheet, and continue dredging process till chicken is all coated.

Bake for 35-40 minutes till chicken is cooked thru and coating is nice and golden.

Place on serving platter and be prepared for beaming faces and bbq sauce smiles!!

How crispy do these look?  Crunchy, moist and delicious!!!

Well if you will excuse me, I am off to pick the little succulent breading pieces off the aluminum foil... you know the ones that stuck.  Oh my, heaven!!  Hubby is still trying to figure why that gives me such pleasure! *hehehe*
Am I the only tid bit pan eating person that partakes in this guilty little pleasure??

Till next time!!

Dishin with Didi


  1. These sound WONDERFUL!! As do all your recipes!! YUM!

    1. Thank you Diane, they were exactly what the "dr ordered"!! ;-)

  2. Didi- these sound great, I love recipes like this. And you should see me in the kitchen eating crispy bits (of anything) out of the pan. I did that tonight with some failed zucchini pancakes. No waste here, that's for sure.

    1. Thank you Linda!! These are seriously good eats!! :-)

      Yay for the "Tidbit Sisterhood"!!

  3. I love that they're baked Didi! Baked AND crunchy!! Pinned so I can try it later!

    1. Thank you Teresa! I hope you enjoy them as much as we did!!

  4. Wow! Looks yummy. This would be a great thing to do also with what is left in a bag of stale pita chips (that happens sometimes in our house).

    1. Yes Alex, I believe pita chips will work just fine!!!