- make this recipe
- user reviews (2)
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1
cup pretzel sticks
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2/3
cup unsalted peanuts
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1/4
- 1/2
teaspoon crushed red pepper (optional)
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1/2
cup refrigerated or frozen egg product, thawed
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1
14 - 16 ounce chicken breast tenderloins
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1/2
cup reduced-sodium chicken broth
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1
16 ounce package frozen sweet peppers and onion stir-fry vegetables
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1/2
cup uncooked couscous
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2
tablespoons seasoned rice vinegar
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1
tablespoon canola oil
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1
Recipe 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.
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1/3
cup plain yogurt
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2
tablespoons yellow mustard
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2
teaspoons honey
In a bowl combine yogurt, mustard, and honey.
- Servings Per Recipe 6,
- Calories 336,
- Protein (gm) 26,
- Carbohydrate (gm) 31,
- Fat, total (gm) 12,
- Cholesterol (mg) 39,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 6,
- Vitamin A (IU) 680,
- Vitamin C (mg) 27,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 344,
- Potassium (mg) 245,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I just did the chicken and added rice and my own vegetable. It was easy and delicious, my favorite kind of recipe!
1/24/2011 07:24:35 PM Report AbuseI would give this recipe 4 stars. The chicken and yogurt honey mustard were different, but easy to do and gave the chicken a fun taste and texture. The veggies and cous cous could have been better with less rice vinegar, which was the overwhelming flavor in the mix. I have already recommended this recipe to friends and fam.
7/13/2010 10:46:39 AM Report Abuse