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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.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 10 mins to 15 mins 425°F

Chicken with Pretzels and Couscous

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.

From the Test Kitchen

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.

Dipping Sauce

Directions

  1. In a bowl combine yogurt, mustard, and honey.

Nutrition Facts (Chicken with Pretzels and Couscous)

  • Per serving:
  • 336 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 39 mg chol.,
  • 344 mg sodium,
  • 31 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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