Chicken tenders

Sherron Goldstein is in the kitchen preparing chicken tenders:

SHERRON GOLDSTEIN'S PAN FRIEND CHICKEN TENDER SANDWICH
FROM FRESH FIELDS COOKBOOK

INGREDIENTS:
1/2 CUP YELLOW CORNMEAL
4 TABLESPOONS GRATED PARMESAN CHEESE
2 TEASPOONS DRIED THYME
SALT & PEPPER TO TASTE
1 POINT FRESH CHICKEN TENDERS, PATTED DRY
1 CUP EGG WHITES, WHIP UNTIL FROTHY
COOKING SPRAY
3 TABLESOONS OLIVE OIL FOR PAN
LETTUCE LEAVES
THINLY SLICED TOMATOES
THINLY SLICED RED ONION, OPTIONAL
MAYONNAISE OR SAUCES, STORE BOUGHT
2 BAGUETTES, BAKERY ROLLS


DIRECTIONS:.
1. IN A MEDIUM BOWL, COMBINE CORNMEAN, PARMESAN CHEESE, THYME, SALT AND PEPPER. MIX WELL.
2. WASH & PAT DRY THE CHICKEN TENDERS.
3. DIP CHICKEN IN EGG WHITES, THEN IN CORNMEAL MIXURE. MAKE SURE BOTH SIDES ARE WELL COVERED. PUT ON A PLACE UNTIL READY TO PAN FRY.
4. COAT LARGE FRY PAN WITH COOKING SPRAY, PUT ON STOVE AT MEDIUM HEAT AND ADD OLIVE OIL. HEAT TO MEDIUM.
5. ADD CHICKEN TO SKILLET WITH TONGS. COOK ON MEDIUM HEAT, 3 MINUTES PER SIDE. DO NOT LET MEAT GET TOO BROWN. TURN OFF HEAT & LET CHIECK STAY IN WARM PAN TO FINISH COOKING.
6. TAKE A BAGUETTE AND SLICE IN HALF. WARM A BIT IN OVER. SPREAD SAUCE ON BOTTOM HALF OF ROLL. ADD CHICKEN LAYER, TOMATOES, ONION, LETTUCE, AND ADDITIONAL SAUCE ON TOP ROLL.
7. ENJOY!

GDA Cooking - March 23, 2010