Parmesan Chicken

My favorite Sunday dinner growing up was Parmesan Chicken with Twice-Baked Potatoes. I hadn’t made this for a while so yesterday we revisited this Sunday classic. This amount will serve about 4, but is easy to adjust for more or less.

*8-10 chicken tenderloins (3-4 boneless skinless breasts or chop them into chunks for a nugget-style) (make sure they aren't frozen or the butter freezes and makes a huge mess...)
*3 pieces of bread
*1/2 c. Parmesan cheese (like Kraft)
*1/2 TBSP. parsley
*1/2 tsp. thyme
*1/2 tsp. season salt
*1/2 tsp. pepper
*1 TBSP. ground flaxseed (optional)

Put all dry ingredients into your food processor and pulse until well combined. Transfer to a shallow bowl/pan. In a separate bowl melt ¾ cube margarine and add ½ tsp. onion salt.
Rinse chicken and pat dry. Dip into butter mix and then into bread mix. Place in glass baking dish. (I actually like it a bit crisp, so I place them on a cooling rack sprayed with Pam and set that over the baking dish to cook.) Bake at 350 for about 30-35 minutes.