Tonight I baked up some crunchy chicken tenders. I took a couple large boneless, skinless chicken breasts and cut them into 3-4 strips each. I coated each strip with a light drizzle of olive oil, then pressed them into a plate of crumbled Garden Salsa SunChips. I put all of the chicken tenders onto my stoneware pan, sprinkled them with Pampered Chef Smoky BBQ Rub, and baked them in a 375 degree oven for 24 minutes, turning over halfway.
Along with the chicken tenders, I made a small garden salad of romaine lettuce, cucumber, tomato, and honey mustard dressing.
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