I was just talking to Lisa about what I could post and I totally forgot about this little treasure. I actually made it last night (and didn't take a picture, sorry Lisa). It's a delicious, unbelievably easy recipe that kids and adults love!! My sister, Susan told me about it. It's actually from Epicurious magazine, but it totally seems like a recipe from Kraft or something being so simple.
2 tablespoons olive oil
1 1/2 cups Cheez-It Cheddar crackers (3 oz)
3/4 teaspoon black pepper
1 1/4 lb chicken tenders (not coated or cooked)
1/3 cup Dijon mustard
Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
Last night when I made it I just sprayed the pan with cooking spray and omitted the oil. I also didn't do the pepper. It's good both ways, but I didn't want any complaints from the peanut gallery. I almost always have all the ingredients on hand, so it comes in really handy sometimes when you don't know what to make for dinner. Yummm!!