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by Caitlin Saniga

These chicken tenders were pretty delicious, but not as crispy as if you'd fry them. Baking, of course, is the healthier option, though. I served these with teriyaki sauce for dipping, and a side of four-pepper slaw.*

  • olive oil spray
  • 18 ounces chicken tenderloins
  • salt and pepper, to taste
  • 2 teaspoons sesame oil
  • 2 teaspoons low-sodium soy sauce
  • 6 tablespoons toasted sesame seeds
  • 1/2 teaspoon salt
  • 4 tablespoon panko
  • olive oil spray

Preheat oven to 425 degrees. Spray a baking sheet with non-stick oil spray.

Combine the sesame oil and soy sauce in a medium bowl. In a separate medium bowl, combine the sesame seeds, salt and panko.

Dip the chicken in the bowl with the oil and soy sauce, then roll in the sesame seed mixture to coat well. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8-10 minutes. Turn over and cook another 4-5 minutes longer or until cooked through.

Makes 10-12 chicken tenders.

Recipe adapted from: SkinnyTaste.com

Photo: Caitlin Saniga

*Recipe for four-pepper slaw

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