Entry #3219, March 6, 2014 

Every parent knows that it can be a challenge to get their little ones to eat – much less eat a healthy and balanced meal. Sometimes it’s tempting to give into their pleas for junk food just to get them to eat something, anything at all. This kids’ meal of Baked Parmesan Chicken Tenders & Eggplant Fries recipe acts as the perfect compromise. The kids’ get a tasty dinner that looks like fast food and you get to rest easy knowing they’ve eaten their veggies.

Baked Parmesan Chicken Tenders & Eggplant Fries

Baked Parmesan Chicken Tenders

Image Via: Key Ingredient

Prep Time: 25 minutes

Cook Time: 25-30 minutes

Serves: 4

Ingredients:

For Eggplant Fries:

1 large eggplant

1 cup ground almonds

½ tablespoon seasoning salt

¼ teaspoon dried parsley

Ground pepper, to taste

1 egg, beaten

For Chicken Strips:

4 boneless skinless chicken breasts

1 cup grated fat-free Parmesan cheese

1 teaspoon Italian seasoning

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

Salt and ground pepper, to taste

1 egg, beaten

Baked Eggplant Fries

Image Via: One Green Planet

Procedure:

1. Preheat the oven to 375 degrees F.
2. Wash and peel the eggplant.
3. Create the “fry” shapes by slicing the eggplant in half and then cutting each half into matchstick shapes that are about 1/8 inch thick.
4. Set up the breading station by combining the ground almonds, seasoning salt, dried parsley, and ground pepper in one bowl and the beaten egg in another.
5. Dredge the eggplant sticks through the egg and then coat entirely with the dry mixture. Set the finished ones on a greased baking sheet.
6. Coat the top of the eggplant sticks lightly with cooking spray and transfer them into the oven.
7. Rinse the chicken breasts.
8. Trim off any excess fat. Then, create the chicken tenders by cutting each breast into strips that are about ¼ inch thick.
9. Make a new breading station by mixing the grated cheese, Italian seasoning, onion powder and garlic powder in one bowl and the eggs in another.
10. Dredge the chicken tenders through the egg and then coat entirely in the breading. Placed the finished chicken tenders on a greased baking sheet. (Note: Do not reuse any ingredients or kitchen tools that have touched the raw chicken. Doing so risks contamination.)
11. Coat the tops of the chicken tenders in a light coating of cooking spray and add them to the oven. Take this opportunity to flip the eggplant fries.
12. Bake everything for an additional 15-20 minutes or until the eggplant fries are crispy and browned and the chicken juices run clear.
13. Allow to cool for 5 minutes before serving.

Since kids love to dunk their food, feel free to serve it with their favorite dipping sauce. However, marinara sauce pairs particularly with the eggplant and parmesan cheese. This kids’ meal also freezes well, so go ahead and prep extra Baked Parmesan Chicken Tenders & Eggplant Fries to save on a busy weeknight.

For more recipes on Stagetecture, click here.