I created this recipe by combining the information and most of the ingredients from the "baked parmesan chicken nuggets" and replacing the olive oil to dip them in with yogurt which makes them super moist and tasty! I used vanilla yogurt because it's what I had on hand but you can use plain yogurt to cut back on calories and sugar if you'd like.
28 oz on raw, thin slice chicken tenders (makes about 11-12 tenders)
1 6 oz fat-free vanilla yogurt container
4 tbsp grated parmesan and romano cheese
1 cup Panko breadcrumbs
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning
Pam olive oil spray - 4 second spray
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the yogurt in one bowl and the breadcrumbs, cheese and all three seasonings in another.
Dip each chicken tender into the yogurt, once at a time, then dip into the breadcrumb mixture until fully coated. Place on the baking sheet and continue until all the chicken is done.
Bake for about 20 minutes until cooked though (I cut through a piece to make sure it's done on the inside).
Serve with a dipping sauce or dressing (nutrition info not included)
Nutritional Facts: 1 serving is 123 calories, 2 g fat, 103 mg sodium, 7 g carbohydrate, 0 g fiber, 18 g protein.