Ingredients
1-1/4 cups cornflake crumbs1/2 cup grated Parmesan cheese, divided 1/2 teaspoon salt1/2 cup 2% milk, divided 24 chicken tenderloins1 cup mayonnaise1/4 cup prepared pesto1/2 teaspoon garlic powder1/8 teaspoon pepper1 plum tomato, seeded and chopped1 tablespoon minced fresh basil
Preparation
Preheat oven to 350°. In a shallow bowl, mix cornflake crumbs, 1/4 cup cheese and salt. Place 1/4 cup milk in a separate shallow bowl. Dip chicken in milk, then in crumb mixture, patting to help coating adhere. Place on greased racks in two foil-lined 15x10x1-in. baking pans. Bake 25-30 minutes or until a thermometer reads 165°.
Meanwhile, in a small bowl, mix mayonnaise, pesto, garlic powder, pepper and remaining milk and cheese; top with tomato and basil. Serve with chicken.
