1. Preheat oven to 200 °F and adjust rack to middle position. Pulse toasted Ezekiel bread in the bowl of a food processor until fine crumbs. Pour crumbs into a pie plate. Season chicken generously with salt and pepper and then coat each piece of chicken with bread crumbs. Heat a large skillet over medium heat for 2 minutes. Add butter and olive oil to pan. When foaming subsides place 4-5 pieces of chicken in the pan, making sure the pieces of chicken do not touch. Saute for 3 minutes, until golden brown and then flip and cook on second side until golden brown. Transfer cooked chicken to a baking sheet with a cooling rack placed on top. Place pan with chicken on it in the oven to keep the chicken warm. Repeat cooking process with remaining chicken. Serve immediately.

Option:

1. If you’d rather bake the chicken, instead of sautéing simply place the breaded chicken on an oiled baking sheet. Melt the butter and combine with the olive oil. Using a pastry brush, brush a little of the oil over the top of each tenderloin. Bake at 350°F for 15 minutes.