Orangey Herb and Oat-Crusted Chicken Tenders

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon thyme leaves dried
• 2 tablespoons flour all-purpose
• 1 teaspoon garlic powder 
• 0.5 teaspoon onion powder 
• 0.3 cup orange marmalade 
• 1 teaspoon oregano dried
• 0.3 cup quick-cooking oats 
• 0.5 teaspoon salt 
• 1.3 pounds chicken breasts boneless skinless cut into thin strips (rib meat)

Equipment

• baking sheet
• oven
• ziploc bags
• microwave

Directions

1. In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade.
2. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.
3. Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
4. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray.
5. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray.
6. Bake until golden brown and cooked through, about 20 minutes (no need to turn them).
7. Serve hot.