Rosemary Olive Oil Cracker Crusted Chicken Fingers
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Meals
Ingredients
Scale
- 2 pounds of chicken breast tenders or tenderloins
- 1 box of Back to Nature Rosemary Olive Oil Stoneground Wheat Crackers
- ½ cup 4 cheese blend, shredded (I used an asiago, fontina, provolone, and parmesan blend)
- 1/4 cup extra virgin olive oil
- 1 tsp dried rosemary
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 2 large eggs
Instructions
- Heat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In a food processor, combine crackers, cheese, rosemary, salt, and pepper. Pulse until the mixture is in crumbs. Add olive oil and pulse until combined.
- In one shallow dish, place cracker mixture. Place the eggs in a second shallow dish and lightly beat with a fork. Dip the chicken pieces in the eggs, then dip them in the cracker mixture, turning and patting to get the crumbs to coat all over. Place the coated chicken pieces on the prepared baking sheet.
- Bake until the chicken is cooked through, about 15-20 minutes. Serve with your desired dipping sauce.