I finally have joined the rest of the world–I own a smart phone! After years of free phones that can hardly text, my phone is fully functional, complete with GPS and Words with Friends. But the best part of having a smartphone is the camera! For the past couple of years, I’ve had to bug Matt for his phone whenever the urge for a photoshoot struck. Now I can whip out my own phone without the hassle of convincing Matt to fork over his.
My last recipe required so much prep work and cooking time. This recipe is much more worker-friendly. The ingredients are all ones that you can normally find in your cupboard. It was a simple, yummy meal that I recommend on those busy nights.
- 18 oz chicken tenderloins
- salt and pepper to taste
- 2 tsp sesame oil
- 2 tsp low sodium soy sauce
- 6 tbsp toasted sesame seeds
- 1/2 tsp course salt
- 4 tbsp panko
- olive oil spray
Preheat oven to 425°. Spray a baking sheet with non-stick oil spray.
Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another.
Dip the chicken into bowl of wet ingredient. Then place the chicken in the dry mixture and coat well on both sides. Place on baking tray and cook for 8-10 minutes. Flip over and cook for additional 4-5 minutes.
Source: Skinny Taste