Preheat oven to 425 degrees F. Sprinkle chicken with salt and pepper. Stir together 1/3 cup flour and next 3 ingredients. Whisk eggs just until foamy, and stir in pressed garlic.
Place a wire rack coated with cooking spray in a 15x10 jelly-roll pan. Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with vegetable cooking spray; arrange chicken on wire rack.
Bake for 18-20 minutes or until golden brown and done, turning once after 12 minutes. Serve with Pineapple-Kiwi Salsa, if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.