Baked Mozzarella Sticks

Mozzarella Sticks	. . . . .	Chicken Tenders
1 package string cheese		1 package boneless skinless chicken
1 egg		2 eggs
1 tsp. water		1 Tbs. water
Italian bread crumbs		plain bread crumbs
		1 package hidden valley dip mix
1/4 C. flour		1 C. flour
marinara sauce		BBQ or ranch sauce

Use 3 bowls. In bowl 1 whisk egg and water. Fill bowl 2 with bread crumbs. Bowl 3 is the flour, seasoning bowl. You might want to add garlic powdered, black pepper, cayenne pepper, chives, or something else to help with the flavor you prefer.

For Mozzarella sticks: Unwrap cheese. Cut stick in half. Dip in flour. Dip floured stick in egg wash. Roll eggy stick in bread crumbs until completely covered in crumbs. If you notice naked spots on your cheese stick, wait for crumbs to dry, then re-dip in egg wash and re-dip in bread crumbs. Use a piece of tin foil on your baking sheet to assist in non-stick technology.  Freeze mozzarella sticks for 15 minutes (the time it takes to make the chicken tenders and start to cook them).

For Chicken Tenders: Wash and cut chicken into pieces. Dip chicken into flour/ranch mixture. Dip floured chicken in egg wash. Roll eggy chicken in bread crumbs until they resemble tenders.

Bake Chicken tenders at 350* for 20 minutes. Bake Mozzarella Sticks at 350* for about 10 minutes until they look melty. Serve with dipping sauce. This meal take about 30 minutes to prepare and bake.