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Continued: Recipes: Potato and Corn Salad, Asian BBQ Wraps, Farro Caprese Salad, Chicken Parmesan Tenders

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  • Last update: June 4, 2014 - 1:08 PM

• 1 c. buttermilk

• 3 garlic cloves, minced

• 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 1/2 lb. chicken tenders (about 18)

4 tbsp. extra-virgin olive oil, divided

• 1/2 c. grated Parmesan

1 1/2 c. panko breadcrumbs (see Note)

Sauce:

• 1/3 c. low-fat buttermilk

• 1/3 c. low-fat sour cream

• 1/3 c. low-fat mayonnaise

• 1 tbsp. minced rosemary

• 1 clove garlic, minced

Directions

Preheat oven to 500 degrees.

Whisk together buttermilk, garlic, salt and pepper in a large bowl. Add the chicken tenders and toss to coat. Marinate, chilled for at least 30 minutes or up to 4 hours.

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