Let's Get Cookin': ROW

So tonight is the only night this week that I am not participating in restaurant week, which was fine by me. I was able to come home from work and relax a bit -- which usually means creating something in the kitchen.

As I eluded to in either an earlier post or the "profile" part of this blog thingy, I have been doing a recipe club with my friends for a few years now. Every week I send a recipe out and some try to recreate it! Over the years we have shortened it to R.O.W. (recipe of the week) and we are now 29 weeks into the year. For this week the recipe was: one sheet pan roasted parmesan crusted chicken tenders with farm fresh green beans and grape tomatoes.

It was super easy and could totally be done while wrangling children, dogs, or partners! I ended up having to use two cookie sheets because the package of chicken I purchased was about 2 pounds. There were a few changes though that I made before baking:
1. I added about a quarter cup of panko to give the tenders a little crunch
2. I used about a tsp of each herb
3. I used my olive oil spritzer (one of my favorite kitchen gadgets) and sprayed each tender before baking to again add crispy factor!
- here is the spritzer I use almost daily!
http://www.williams-sonoma.com/products/stainless-steel-oil-spray-can/?cm_src=AutoSchRel

One thing that I would do next time (and there will be a next time) will be to add a bit more salt to the veggies while they are roasting. I added at the end - but....they would have been just a little better if I had done throughout the baking process!

Step 1. Get those tenders ready