Oatmeal-Crusted Chicken Tenders

Using oatmeal in the breading adds crunch to these chicken tenders, which are sure to be a hit with adults and children alike. Serve with commercial honey mustard or light ranch dressing for dipping.


4 adult servings (serving size: about 4 ounces)

Recipe from

Oxmoor House

Nutritional Information

Calories 283
Caloriesfromfat 0.0 %
Fat 8.3 g
Satfat 4.1 g
Monofat 2.4 g
Polyfat 0.8 g
Protein 36.9 g
Carbohydrate 14.2 g
Fiber 1.9 g
Cholesterol 80 mg
Iron 2 mg
Sodium 710 mg
Calcium 278 mg


1 cup old-fashioned oats
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound chicken breast tenders
Cooking spray


1. Preheat oven to 450°.

2. Place oats in a food processor, and process 20 seconds or until coarsely ground. Add cheese and next 3 ingredients. Pulse to combine, and place in a shallow bowl.

3. Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture. Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.

let your toddler help by: Identifying and gathering the ingredients.

Lorrie Hulston Corvin,

Cooking Light First Foods,

Oxmoor House

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note