Crunchy Chicken Strips
Nonstick cooking spray
cups crushed bite-size cheddar fish-shaped crackers or pretzels
cup bottled buttermilk ranch salad dressing
pound chicken breast tenderloins
Bottled buttermilk ranch salad dressing
- Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.
- 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.
- Bake for 10 to 15 minutes or until chicken is no longer pink (170 degrees F). If desired, serve with additional ranch dressing.
- Makes 4 servings
From the Test Kitchen
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 Facts(Crunchy Chicken Strips)
- Per serving:
- 517 kcal cal.,
- 21 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 66 mg chol.,
- 1060 mg sodium,
- 51 g carb.,
- 2 g fiber,
- 8 g sugar,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet