These chicken strips should be a staple for every kid menu. Less than five ingredients, and prepared in just 20 minutes, makes it a favorite among moms as well.

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Ingredients

Directions

  • Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.

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  • 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

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

517 calories; 21 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 66 mg cholesterol; 1060 mg sodium. 270 mg potassium; 51 g carbohydrates; 2 g fiber; 8 g sugar; 33 g protein; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

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