A great kid friendly recipe that I came up with from the following ingredients provided by Lori and me:
Dry Sun Dried Tomato Basil Dip:
1 lb boneless skinless chicken breast cut into smallish chunks
1/2 cup Parmesan cheese
1 t sun dried tomato basil dip
1 cup panko bread crumbs
oil for frying
1 cup spaghetti sauce
1/2 cup shredded parmesan or mozzarella
In a large flat container with a lid, mix 1/2 cup parmesan, dip and bread crumbs. In a separate container, beat eggs.
Dip chicken in egg, than place in container with crumb mixture. Cover container and shake lightly til chicken is well covered with crumbs. Remove to a plate (shaking off excess crumbs) and refrigerate for 15 minutes.
Meanwhile, in a large frying pan or cast iron skillet, preheat oil on medium high heat. Fry tenders til golden brown on each side. Remove to paper towel to drain. Place chicken on a platter and insert a toothpick into each piece.
To make dipping sauce, heat spaghetti sauce in a pan til nice and hot. Pour into individual bowls and top with cheese.
Serve chicken on plates, dipping chicken into individual bowls of sauce.
Variation: Bottled ranch or honey mustard dressing would make another great dip.