Two-Step Crunchy Chicken Strips
Nonstick cooking spray
cups crushed bite-size cheddar fish-shaped crackers or pretzels
cup bottled buttermilk ranch salad dressing or honey Dijon mustard
pound chicken breast tenderloins
Bottled buttermilk ranch salad dressing or honey Dijon mustard (optional)
- Preheat oven to 425 degree 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 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.
From the Test Kitchen
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 Facts(Two-Step 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