Crunchy Chicken Strips
Recipe from
Better Homes and Gardens
These chicken strips should be a staple for every kid menu. Less than five ingredients, and prepared in just 20 minutes, makes it a favorite among moms as well.
Ingredients
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Nonstick cooking spraysee savings
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2-1/2 cupscrushed bite-size cheddar fish-shaped crackers or pretzelssee savings
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2/3 cupbottled buttermilk ranch salad dressingsee savings
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1 lb.chicken breast tenderloinssee savings
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Bottled buttermilk ranch salad dressingsee savings
Directions
1.
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.
2.
In a shallow dish place the crushed crackers. In another shallow dish place the ranch dressing. Dip chicken tenderloins into the dressing, allowing excess to drip off; dip into cracker crumbs to coat. Arrange chicken in prepared pan.
3.
Bake for 10 to 15 minutes or until chicken is no longer pink (170 degrees F). If desired, serve with additional ranch dressing.
4.
Makes 4 servings
5.
Quicker Crunchy Chicken Strips: Prepare as above, except use one 10-ounce package of cooked refrigerated chicken breast strips instead of the chicken breast tenderloins and bake only 5 to 8 minutes or until heated through.
Nutrition information
Per serving: Calories 517, Total Fat 21 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 66 mg, Sodium 1060 mg, Carbohydrate 51 g, Total Sugar 8 g, Fiber 2 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 3%, Iron 10%. Exchanges: Starch 3, Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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