Parmesan Chicken Fingers
  • 1/3cup (30-count) Gulf Wild Shrimp, shells removed
  • 1package tart shells
  • 1 1/2pounds Hellman’s mayonnaise
  1. Preheat oven to 400 degrees
  2. Add cheese and coating mix in shaker bag
  3. Moisten chicken with water
  4. Shake off excess water
  5. Add 2 or 3 tenders to bag and shake to evenly coat
  6. Repeat with remaining tenders
  7. Place on non-stick baking chest or sheet sprayed with cooking spray
  8. Discard shaker bag and mix
  9. Bake 12-14 minutes or until cooked through