• Melt 1/2 cup butter in a saucepan over low heat, and sauté 4 cloves garlic minced until tender.
• In a shallow bowl, mix 1.5 cup panko breadcrumbs, 1/2 cup freshly grated Parmesan cheese, 1 1/2 cup grated Cheddar cheese, and 1/4 teaspoon dried parsley, 1/4 teaspoon dried oregano, 1/4 teaspoon cracked pepper, 1/4 teaspoon salt
• Dip each 1.5 pound chicken tenders in the garlic butter to coat, then press into the bread crumb mixture.

To pan fry

• Heat cooking oil in a large skillet over medium-high heat
• Cook chicken in batches (don’t crowd the skillet!) on both sides until golden brown, and internal temperature reaches 165 degrees F
• Transfer to a paper towel lined plate and sprinkle with a little salt and pepper if needed.
• Devour.

To oven bake

• Preheat oven to 350°F.
• Arrange the coated chicken breasts in a 9×13 inch baking dish.
• Drizzle with any remaining butter and top with any remaining bread crumb mixture.
• Bake 20-30 minutes in the preheated oven, or until chicken is no longer pink (center should be 165°F)
• Devour.