Tangy Baked Chicken Tenders

I love chicken fingers, but the deep-fried version keeps my thighs looking way to healthy! So, these are a much lighter version, still full of flavor!

You'll need:

1. 6 chicken breast tenders (I used tyson)
2. 1 tbsp marinade (dale's low sodium for me)
3. 2 tbsp worcestershire sauce
4. Lemon pepper (use as much of this as you would like--I probably sprinkle in about a teaspoon or so)

You'll do:

1. Defrost chicken tenders in large ziploc bag.
2. Add marinade, sauce, and lemon pepper to bag with chicken. Allow to sit in refrigerator for 30 minutes (or up to 8 hours, if you want to marinade it in the morning before work).
3. Preheat oven to 350F.
4. Arrange tenders in pyrex dish or on lined cookie sheet.
5. Pierce each tender 2-3 times with fork so that the marinade can infuse while cooking.
6. Cook at 350 for approximately 8-10 minutes on each side (cooking times vary based on your oven. check chicken for doneness by inserting a fork or knife, if the utensil goes in smooth with no resistance, chicken is done.)
7. Serve as finger food or with forks!

Nam! Nam!