In this video, Betty demonstrates how to make a long-standing favorite in her family, Herbed-Seasoned Chicken Crunch. Made of chicken tenders, with a hint of mushroom flavor and herbed-seasoned dressing for coating, it’s a real winner! Ingredients: 2 pounds fresh, uncooked chicken breast tenderloins (You may use half chicken breasts or nuggets.) meat tenderizer (no MSG), to taste freshly ground black pepper, to taste 14.75 oz. can condensed cream of mushroom soup 3/4 cup milk 1 tablespoon finely chopped onion 2 cups cornbread-style stuffing mix, crushed (I used plain cornbread-style; you may use plain or herb-seasoned-flavor.) 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley) 1 1/2 tablespoons chopped fresh sage (or 1 1/2 teaspoons dried sage) 1/4 teaspoon paprika 2 tablespoons butter or margarine, melted coking oil spray Place 2 pounds washed, fresh chicken breast tenderloins in a medium-sized bowl. Sprinkle with meat tenderizer, to taste. Grind some fresh black pepper over the chicken, to taste. Use your hands to mix the chicken and seasoning, and then set aside. In a small bowl, mix 1/3 cup condensed cream of mushroom soup, 1/4 cup milk, and 1 tablespoon chopped onion. Stir well, and set aside. Place 2 cups of stuffing mix in a gallon-sized plastic zip-lock bag. Use a rolling pin to crush the crumbs very finely. Add 1 tablespoon fresh chopped parsley, 1 1/2 tablespoons fresh chopped sage, and 1/4 teaspoon paprika to the bag. Close the bag and shake to …

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