Chicken Fingers and Oven Baked Potato Wedges

Chicken Fingers and Oven Baked Potato Wedges

9 Chicken Tenderloins

6 oz Italian Dressing

4 medium potatoes

1 cup breadcrumbs

1 cup Parmesan

S & P

Garlic Powder

Olive Oil

Marinate chicken in Italian dressing at least 1 hour, or overnight. I let mine defrost in the dressing.

Heat oven to 425.

Scrub potatoes and slice into wedges, leaving the skins on. Place into large plastic bag. Pour in about 1/8-1/4 cup oil (vegetable or olive, your choice), some S&P, garlic powder, and 1/4 cup each Parmesan and Bread Crumbs. Add a squirt of Italian dressing, if you like, Shake well to coat.

On a plate, mix 1/4 cup bread crumbs and 1/4 cup parmesan. Take each wedge and press lightly into breadcrumbs, so they stick and form a nice crust. Place in single layer on foil lined cookie sheet, sprayed with Pam, or lightly oiled. Place in oven to bake for 20 mins while prepping chicken.

Pour remaining breadcrumbs and parmesan onto plate, coat each chicken tenderloin and place on another foil lined cookie sheet, sprayed with Pam, or lightly oiled.

Place into oven with potatoes, reduce heat to 375. Cook 15 mins, or until cooked through.

Serve with Ranch dressing.