Rosemary & Olive Oil Chicken Tenders

Rosemary & Olive Oil Chicken Tenders

I am all about meals that are easy to make but a little different from our normal meal routine.  I found this recipe for chicken tenders on the back of Triscuits and decided to try it out.  It was a solid hit in our house and is now in our weekly meal rotation.


1/4 cup flour
2 eggs
1 Tbsp water
24 Triscuit Rosemary & Olive Oil crackers, finely crushed
2 Tbsp fresh parsley, chopped
12 chicken tenders
1/2 cup Chipotle Mayo


  1. Heat oven to 350.
  2. Using 3 dishes: put flour in a shallow dish.  Whisk eggs & water in a separate shallow dish until well-blended.  Combine crackers & parsley in the third dish.
  3. Spray a foil covered baking sheet.  I also sprayed & used a cooling rack to bake these chicken tenders.  Dip 1 chicken tender in flour, coating each side.  Shake to remove excess flour.  Dip the chicken in the egg/water mixture then in the cracker mixture.  Make sure to coat each side.  Place the chicken tender on the baking sheet.  Repeat with remaining chicken tenders.
  4. Bake for 25 minutes or until chicken is done.  Serve immediately with sauce.

Next time, I’ll season the chicken with something a bit spicer.  But it’s a great meal and I used leftovers on a salad the next day for lunch.

Happy Cooking!