Rice Krispie-Coated Chicken Tenders (added 07/31/11)
Preheat oven to 350º
3/4 lb. chicken tenders (I use Perdue)
1 large egg, beaten
1 c. smashed Rice Krispies
Small foil pan
Lightly coat the foil pan with Pam and set aside (if you want to reuse the pan, you might want to cover it with foil first). Crush the Rice Krispies into smithereens. Season with salt, pepper, Mrs. Dash, and/or Parmesan cheese if desired. Beat the egg and set aside. Rinse off the chicken tenders, pat dry, and cut the gnarly white tendons off the end. Dip the chicken tenders one by one into the beaten egg and then roll them in the Rice Krispies and place in the Pam-coated foil pan. Bake at 350 degrees for 20 minutes. Serve with honey-mustard sauce (you can make this one up yourself) or blue cheese dressing. Enjoy!