Wednesday, November 15, 2006

Two-Step Crunchy Chicken Strips

Makes 4 -6 servings
Start to Finish: 20 min

2 1/2 c. crushed bite-size cheddar goldfish crackers or pretzels
2/3 c. bottled buttermilk ranch or honey mustard salad dressing
1 lb. chicken breast tenderloins

  • Preheat oven to 425. Line a baking pan with foil, lightly coat with cooking spray. Set aside.
  • In a shallow dish, place the crushed crackers or pretzels. In another, place the dressing. Dip the chicken into the dressing, allowing excess to drip off. Dip into crumbs to coat.
  • Arrange chicken in prepared pan.
  • Bake for 10-15 minutes or until chicken is no longer pink (170 degrees). Serve with more dressing for dipping if desired.

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