Dipping Sauce:
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½ cup plain fat-free Greek yogurt
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¼ cup jarred roasted red peppers - drained, patted dry, and chopped
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1 tablespoon balsamic vinegar
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¼ teaspoon dried basil
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⅛ teaspoon salt
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⅛ teaspoon black pepper
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⅛ teaspoon garlic powder
Chicken Tenders:
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon salt
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¼ teaspoon freshly ground black pepper
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1 pound chicken tenders
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1 cup Italian-seasoned panko (Japanese bread crumbs)
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1 large egg, lightly beaten
