Two-Step Crunchy Chicken Strips
For an even faster dinner, start with cooked chicken breast strips from the deli case and proceed as directed.
Prep Time:
10 mins
Total Time:
20 mins
Servings:
4 to 6 servings
Ingredients
-
Nonstick cooking spray
-
2 1/2 cups crushed bite-size cheddar fish-shaped crackers or pretzels
-
2/3 cup bottled buttermilk ranch salad dressing or honey Dijon mustard
-
1 pound chicken breast tenderloins
-
Bottled buttermilk ranch salad dressing or honey Dijon mustard (optional)
Directions
1.
Preheat oven to 425 degree 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 or pretzels. In another shallow dish place the ranch dressing or mustard. Dip chicken tenderloins into the dressing or mustard, allowing excess to drip off; dip into cracker crumbs or crushed pretzels to coat. Arrange chicken in prepared pan. Bake for 10 to 15 minutes or until chicken is no longer pink (170 degree F). Serve with additional ranch dressing or mustard. Makes 4 to 6 servings.
Quicker Version
Use a 10-ounce package of cooked refrigerated chicken breast strips instead of the chicken breast tenderloins. Prepare as above but bake only 5 to 8 minutes or until heated through.
Nutrition information
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 C 0%, Calcium 3%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Monster Goulash
You'll want many small hands helping you shake up this chocolate- and powdered-sugar-covered snack--it's as fun to make as it is to eat.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
