Ingredients
½cupGreek yogurt,plain fat-free
¼cupred peppers,jarred, roasted, drained, patted dry and chopped
1tbspbalsamic vinegar
¼tspdried basil
⅛tspsalt
⅛tspblack pepper
⅛tspgarlic powder
¼tspgarlic powder
¼tsponion powder
¼tspsalt
¼tspground black pepper,freshly
1lbchicken tenders
1cupPanko breadcrumbs
1egg,large, lightly beaten
Preparation
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
In a small bowl combine garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish.
Crack the egg into a separate shallow dish. Dip chicken tenders first into the egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total.
An instant-read thermometer inserted into the center should read at least 165 degrees F. Serve with the dipping sauce.
