Thursday, July 28, 2016
This is a sponsored post, compensation was received all opinions are my own.
For many, many years I was pescatarian. During college I gave up beef, pork and poultry but didn’t go full vegetarian because I am a lover of seafood. Being a pescatarian was easy, I ate burgers occasionally and the only pork I ate was bacon and ham sandwiches. I didn’t miss it. Except for chicken. I absolutely loved hot wings and the very last time I ate chicken it was a bad experience - a wing had been poorly cleaned and there was something that looked like a claw on it! At the time I had already given up all other meats so adding chicken was a no brainer after that. However, there were many times over the years that I had a craving for Buffalo wings but for over two decades I didn’t go with it. I thought that when I was pregnant I might break my no poultry rule but that didn’t happen. The only thing I ever did was eat some crispy chicken skin from a piece of fried chicken - delicious but not enough for me to actually eat the meat.
A few years ago I started strength training with a personal trainer. I was hitting the weights hard and working on building muscle. Building muscle requires a large intake of protein, to the tune of 8 ounces at every meal. Living in landlocked Atlanta meant that buying fish came at a premium. I was spending money left and right trying to keep up with my nutritional needs and busting my budget! I decided that my physical goals were more important than NOT eating poultry so I decided to add it to my diet once again. I have to tell you that I’ve discovered I LOVE CHICKEN! Love, love, love it! I like it fried, grilled, barbequed....you name it, I like it!
Panko breaded chicken tenderloins are one of my favorite quick and easy recipes. My son is a very picky eater but he too loves chicken and really who can resist lightly fried chicken? Of course, you can also bake the chicken with this recipe but it takes more time and in the summer I try to refrain from using my oven. I served the chicken with a green leafy salad and seafood salad, it was a big hit! For my recipe I used Sanderson Farms chicken. It is always fresh, never frozen with no hidden ingredients like seaweed, broth, salt or water. I really like the fact that Sanderson chicken has only 45mg/sodium per serving as compared to pumped chicken which averages 360mg/sodium per serving. If you are looking for a quick and easy meal this summer, I suggest you try panko breaded chicken tenderloins.
Panko Breaded Chicken Tenderloins
1 cup panko bread crumbs
1 package Sanderson Farms chicken tenderloins
1 tbsp adobo
1 tsp onion powder
1 tsp garlic powder
1 tsp thyme
1/4 cup olive oil
Heat oil in skillet on medium heat.
Sprinkle tenderloins with salt and pepper.
Place panko crumbs on a plate, blend in all other seasonings.
Coat tenderloins with panko crumbs and place in heated oil.
Cook until internal temperature reaches 170 degrees and panko is brown and crispy.
Drain on paper towel and serve.