Chicken Tenders

This recipe is a spin off from the one Kelly gave me at my shower... originally intended for Pork Chops, I rebelled and decided to use Chicken Tenderloins (cause that's what I had...) I also just got my free Kitchen Aid Food Grinder attachment in the mail, so I got to use that to make the cracker crumbs. It was so fun. :)

Homemade Chicken Tenders
2 cups crushed Town house crackers (equivalent to 2 sleeves, I used reduced fat)
1 1/2 cups grated Parmesan Cheese (I used reduced fat)
1 tbsp Italian Seasoning (I used Pizza & Pasta seasoning)
1/2 tsp Garlic Powder
1 cup melted butter (I substituted egg whites)
2 lbs chicken tenders

Directions:
Preheat oven to 425 degrees. In medium bowl, combine crushed crackers, parm cheese, seasoning and garlic powder. Dip the tenders in the egg whites/butter and dredge in cracker mixture, coating all sides thoroughly. Place in a 9x13 Pam-coated baking dish. To get a thicker breading, you can repeat the dipping in egg white and dredging. Bake for 25-30 min, until no longer pink inside.