It's another long week...I have a feeling all these last weeks until summer break are going to feel that way!
How are y'all? Are you as anxious for summertime as I am?
Still not ready to post about Orlando (pictures have been added to computer, but I'm still going through them!). However, I do have a 'taste' of Orlando today!
ARS, the best friend I visited, is an amazing cook and also recently became certified as a nutrition counselor! I loved soaking up all her knowledge while I was there and asked her about a million questions related to all my recent eating changes.
Anyways, she shared a great recipe with me while I was there that was super easy. It was a huge hit the night I made it and I thought it would be good to share with y'all--especially the mamas out there that read Sundresses and Smiles...kids would love this!
Raw Chicken Breast Tenderloins
2 Eggs, Beaten
Flour (seasoned how you'd like--I just used salt&pepper)
Panko Bread Crumbs
1. Preheat oven to 400F.
2. Butter a baking sheet or dish.
3. Fill three separate bowls with flour, beaten eggs, and bread crumbs, respectively.
4. Dip chicken tender into flour, then egg, then finally, panko.
Chicken Breast Tenderloins
5. Line on baking sheet and bake for 30 minutes, 15 minutes per side
I served with a gluten free pesto and pea pasta salad and we had enough to get some lunches out of the meal too!
What are some of your quick, go-to recipes?
Have a great day!!