1/2 cup wheat germ
1/2 cup bran
1/4 cup plain breadcrumbs
2 TBSP flax seed meal
2 TBSP grated parmesan
1/2 tsp onion powder
1/2 tsp garlic powder
coarse salt and pepper
1 TBSP olive oil
2 large eggs
1 1/2 pounds chicken tenders (about 16 pieces)
1. Preheat oven to 450. In a food processor, combine wheat germ, bran, breadcrumbs, flax seed, parmesan, onion and garlic powders, 1 1/2 tsp salt, and 1/4 tsp pepper. Pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl.
2. Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.
3. Back until chicken is opaque throughout, 12 to 14 minutes. Serve with your fave sauce or cut them up and put over a salad. YUMMY!!!!
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