This is my homage to my old standby go to when i didnt want to cook thanks to Joe's all American Bar and Grill....so this one's for Katie Ambrose...our lunch dates at the short hills mall :)
...Prepare chicken tenders.
Slather in mayo, salt and pepper. Refrigerate for 30min. Meanwhile make the coating. A blend of cornflakes, breadcrumbs and plain pringles....food process to fine crumbs. Add, onion powder, garlic, dash of paprika, salt and pepper. Heat oven to 400. Lay two cooling racks over a cookie tray.
Take the chicken in mayo and roll in crumb mixture. Lay on oiled cooking racks.
Bake for about 25min. Until cooked through and crunchy.
Meanwhile, make angel hair pasta al dente and drain. This goes on the bottom of your plate, cold.. Top with chopped salad of field greens, shredded carrot, diced tomatoe and iceberg, that has been lightly tossed in the honey mustard dressing.....sprinkle some wonton toppings. Top with sliced tenderloins, sprinkle with dressing and some sesame seeds.! Enjoy!
