|1||pounds PERDUE® Fresh Boneless Skinless Chicken Breast Tenderloins|
|1||cup cooked quinoa|
|1/2||cup grated Parmesan cheese|
|1/2||tsp. dried oregano|
|1/2||tsp. powdered garlic|
|1/4||tsp. black pepper|
In a shallow plate, combine the cooked quinoa, Parmesan cheese, oregano, garlic, salt and black pepper. In another shallow plate, lightly beat two eggs.
Dip each chicken strip into the egg and then into the quinoa mixture, pressing to evenly coat each tender.
Preheat your oven to broil. Line a baking sheet with foil and lightly coat with cooking spray. Arrange the strips on the sheet and lightly spray again. Broil the chicken strips until golden brown and crispy, about 10 to 15 minutes, turning once halfway through cooking. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Serve over salad greens or on their own with sweet Thai chili dipping sauce or salsa verde.