Susan,IL (3:05:36 PM) :

CRISPY TENDERLOINS WITH DILL DIP
Recipe By : Susan Wilson

16 Tyson® IQF Boneless Skinless
Chicken Tenderloins, thawed
or 16 Tyson Holly Farms®Tenderloins of Chicken Breast
1/4 cup olive oil
1 1/4 cups finely crushed buttery crackers
1/2 cup Parmesan cheese
1/4 teaspoon garlic powder
1/4 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon dried dill weed
2 tablespoons minced dill pickle

Cooking Time: 25 minutes
Servings: 4

Preheat oven to 375° F. Line 15 x 11 x 1-inch baking pan with foil; spray with nonstick cooking spray. Pour olive oil into shallow dish. In separate shallow dish, combine cracker crumbs, cheese and garlic powder. Dip thawed tenderloins, one at a time, into olive oil, then dip in crumb mixture. Arrange coated tenderloins in single layer on prepared pan. To make dipping sauce, combine mayonnaise, sour cream, dill weed and pickle in small bowl. Refrigerate until ready to serve.

Bake tenderloins at 375° F for 20 to 25 minutes or until done.

Serve tenderloins with dill dip. My kids like them with just plain ranch dressing for dipping.