Process oats, Parmesan, dill weed, pepper and salt in a food processor until a coarse powder is formed, about 1 minute. Pour onto a large plate or wide shallow dish.Whisk together egg white and milk in another wide shallow dish.

Dip each chicken tender into the egg mixture allowing excess to drip off. Place in oat mixture and coat each chicken tender making sure all sides are covered.

Place chicken tenders on a foil-lined baking sheet sprayed with non-stick cooking spray. Lightly spray chicken tenders with non-stick cooking spray. Broil on high for 4 minutes, turn chicken tenders and broil for another 4 minutes or until golden brown.

If desired, serve with honey mustard or barbecue sauce.

Makes 4 Equal Servings