An early supper before we head to the movies (note: no carb/starch because I anticipate popcorn later!)… some easy chicken tenders with my all time favorite veggie dish:  sauteed zucchini.  SO amazing!!  But more on that later, first the chicken tenders:

I used chicken tenderloins, but you could easily make the same dish with chicken breast.  Mix an egg and 1/4 cup milk in one bowl, then breadcrumbs, grated parm and seasonings in another.  I’m not so good at the measuring, but I would guess about a cup of breadcrumbs, 1/4 cup parm and 2 tbsp Italian seasonings (if you’re doing different spices, you’ll need to adjust the amounts accordingly).

Dip chicken in milk/egg, then breadcrumbs and place on baking sheet.  I line mine with foil for easy clean up and spray with Pam to make sure the tenders don’t stick.

Bake at 350 degrees for 20 minutes, flipping half way through.  I also made a little honey mustard sauce to go on the side — about equal parts dijon mustard and honey, but just mix to taste.

Now, on to the good stuff — sauteed zucchini!!!  If I was on death row, this would definitely be on the menu for my last meal.  Start by slicing the zucchini into 1/4 inch rounds.

In a skillet, heat olive oil over medium heat, add zucchini in a single layer (no overlapping!), drizzle the tops with a bit more olive oil, add salt and pepper to taste.  Cook until soft and golden brown.  Takes about ten minutes, flip half way through and move them around occasionally to make sure they don’t burn.  And you’re done.  Perfection.