10 to 12 chicken tenderloins, about one pound
1/2 cup Greek yogurt (the classic version uses Hellmann’s mayonnaise)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup Progresso Italian flavored panko breadcrumbs (or regular if you can’t find panko).
Preheat oven to 425 degrees.
Place the yogurt in a small bowl season with 1/2 teaspoon salt, a few grinds black pepper and the olive oil. Add the chicken tenders and using your fingertips, squish around in the yogurt to lightly coat. Combine the cheese and breadcrumbs in a shallow dish then lightly lay each chicken tender in the crumb mixture to coat one side. Place crumb side up on a baking sheet that has been coated with cooking spray. Bake for 8 minutes or until almost cooked through; turn on broiler and continue to cook 1 to 2 minutes until golden brown.