1. Preheat oven to 375.
2. Spray a baking sheet with cooking spray.
3. On a plate or shallow dish, combine flour and pepper.
4. Pour milk into a second shallow dish.
5. In another shallow dish, combine parmesan, oats, garlic/onion powder and paprika/parsley (optional: pulse oat mixture in food processor for 20 second for a finer ‘breading’).
6. One at a time, dip chicken strips into flour and turn to coat. Then dip in milk, and then oat mixture, turning until well coated.
7. Place coated strips on to prepared baking sheet.
8. Once all strips are on the baking sheet give a light spray with cooking spray.
9. Bake for 20 minutes until golden-brown and cooked through. (Optional: If you prefer darker brown ‘crisply’ tenders, turn on the oven’s broiler for the last 2 minutes but keep an eye on the tenders so they don’t burn!)

1. In a 2-quart microwave-safe dish, place beans, water, garlic and pepper.
2. Cover and microwave on high until beans are crisp-tender (6-8 minutes).
3. Drain excess liquid.

 
Leftover ingredients?  Use them in these recipes!
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Hummus

Parmesan Cheese
Chunky Marinara with Pasta & Seared Chicken
Mediterranean Salad
Pork Tenderloin & Spinach with Parmesan


Recipe copyright © 2011 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.