Chicken with Pretzels and Couscous

Chicken with Pretzels and Couscous

Dinner can be done in 25 minutes when featuring quick-cooking chicken tenderloins rolled in a crunchy coating of peanuts and crushed pretzels.

by 1  person
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Related Categories:

Quick and Easy
Recipe from Better Homes and Gardens
SERVINGS
6
PREP TIME
15 mins

Chicken with Pretzels and Couscous

Dinner can be done in 25 minutes when featuring quick-cooking chicken tenderloins rolled in a crunchy coating of peanuts and crushed pretzels.

Chicken with Pretzels and Couscous
SERVINGS
6
PREP TIME
15 mins
by 1  person
add your rating
add a comment

Related Categories:

Quick and Easy
Ingredients
  • 1   cup pretzel sticks
  • 2/3  cup unsalted peanuts
  • 1/4 - 1/2  teaspoon crushed red pepper (optional)
  • 1/2  cup refrigerated or frozen egg product, thawed
  • 1  14 - 16  ounce chicken breast tenderloins
  • 1/2  cup reduced-sodium chicken broth
  • 1  16  ounce package frozen sweet peppers and onion stir-fry vegetables
  • 1/2  cup uncooked couscous
  • 2   tablespoons seasoned rice vinegar
  • 1   tablespoon canola oil
  • 1   Recipe Dipping sauce
Dipping Sauce
  • 1/3  cup plain yogurt
  • 2   tablespoons yellow mustard
  • 2   teaspoons honey

Related Video
How to Make Herbed Couscous with Vegetables

When you are wanting a quick cooking side dish go to this herbed couscous with vegetables, which can be made in under 20 minutes.

Directions
1. 
Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
2. 
Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
3. 
Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.
Dipping Sauce
1. 
Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
2. 
Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
3. 
Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.

Tip

  • Test Kitchen Tip:

    If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag.

nutrition information

Per Serving: cal. (kcal) 336, Fat, total (g) 12, chol. (mg) 39, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 4, fiber (g) 4, sugar (g) 6, pro. (g) 26, vit. A (IU) 680.26, vit. C (mg) 27.16, Thiamin (mg) 0.13, Riboflavin (mg) 0.43, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 0.41, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.73, sodium (mg) 344, Potassium (mg) 245, calcium (mg) 50.48, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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