1 kg boneless, skinless chicken pieces,
3/4 cup bottled fat-free creamy Italian salad dressing,
1 tsp dried Italian seasoning,
2 cups crushed reduced-fat butter crackers or Italian bread crumbs,
1/3 cup finely chopped pecans,
1/4 cup grated Parmesan cheese,
1/2 tsp garlic salt,
1 tsp chopped parsley.
In a bowl beat the egg, add salad dressing, Italian seasoning and mix well. Add the chicken tenders to this and mix well to coat the chicken with the dressing. Marinate chicken for 1 to 2 hours, preferably in a refrigerator. Preheat oven to 350 degrees. Spray a large cookie sheet with some olive oil. In a plate, mix together crushed crackers or bread crumbs, pecans, Parmesan cheese, Italian seasoning, garlic salt, and parsley flakes. Pick the chicken pieces and roll them in cracker crumb mixture. Place chicken on prepared cookie sheet. Bake for 25 to 30 minutes or until golden brown. Serve with your favorite dipping sauce.