Ingredients:

2/3 C buttermilk ranch dressing

2 C panko bread crumbs

� C grated Parmesan cheese

2 t garlic salt

2 lbs chicken breast tenders

1/3 C butter

salt

Directions:

Preheat the oven to 400 degrees. Grease a 9x13 pan. Pour the ranch dressing into a wide, shallow dish. Mix the panko, parmesan, and garlic salt in another wide, shallow dish. Roll each piece of chicken in the ranch and then dredge in the panko mixture to coat. Arrange the chicken pieces in the prepared pan. Melt the butter in a glass measuring cup in the microwave and drizzle the melted butter over the chicken. Bake for about 30 minutes or until no longer pink. Sprinkle with salt to taste.

From Frozen:

Preheat oven to 400 degrees. Remove however many frozen chicken tenders you will be eating from the bag. Place on a greased baking sheet. Bake for 20 minutes or until heated through (I precooked all of the tenders). Serve.