INGREDIENTS:

Rosemary Chicken:

1 lb chicken tenders

1 cup Panko bread crumbs

¼ cup shredded parmesan cheese

2 Tbsp fresh chopped rosemary

1 tsp salt

½ tsp pepper

Lemon Pepper Vinaigrette:

½ cup fresh lemon juice

1 Tbsp Dijon mustard

1 tsp fresh crushed black pepper

¼ cup Extra Virgin Olive Oil

Pinch salt

Pinch sugar

Cucumber Salad:

Bunch fresh parsley (leaves only)

Handful fresh basil leaves

¼ small red onion, cut into slivers

2 bell peppers (I used 1 orange & 1 yellow), sliced

4 mini cucumbers, sliced

2 roma tomatoes, sliced

DIRECTIONS:

Preheat oven to 425°F. Prepare a baking sheet with aluminum foil. Spray baking sheet with olive oil spray. Set aside.

Prepare vinaigrette: Combine ingredients and whisk together. Pour ½ cup into a medium size bowl and set the remaining aside.

Prepare chicken: Combine Panko, rosemary, cheese, salt and pepper in a resealable gallon size bag. Seal and shake to combine. Dip each tender into vinaigrette and then place into bread crumb mixture. Shake chicken and press mixture onto chicken. Place on baking sheet. Repeat until all chicken is on the baking sheet. Spray chicken with olive oil. Bake for 12-15 minutes until chicken is golden brown.

Meanwhile, prepare cucumber salad: Chop parsley (leaves only) and basil into bite size pieces, slice vegetables. Add to a large bowl and toss to combine.

Serve with chicken over top. Drizzle with vinaigrette when you are ready to serve.