Chicken Tenders

English PDF: 
Spanish PDF: 
Serving Size: 
2 strips
Serves: 
5
Cost Per Serving: 
$2.75 for whole recipe / $0.55 per person
Ingredients: 
  • 1 1/2 teaspoons vinegar
  • 1/2 cup nonfat milk
  • 4 medium boneless, skinless chicken breast halves (about 1 pound)
  • 2 tablespoons prepared mustard
  • 2 tablespoons vinegar
  • 1 tablespoon honey or jelly
  • Black pepper to taste
  • 1 cup crushed pretzels or cereal*
  • Optional:Light ranch dressing, mustard, or any barbeque sauce can be used as dipping sauces

*This is a good way to use up pretzels, cereals, or crackers.

Instructions: 
  1. Put 1 1/2 teaspoons vinegar in a 1/2-cup measure and fill with milk. Stir and let set 10 minutes to thicken.
  2. Cut chicken breasts into a total of 10 strips.
  3. In a bowl, combine mustard, 2 tablespoons vinegar, honey or jelly, and pepper. Stir in milk-vinegar mixture. Add chicken and stir to coat pieces with the milk mixture. Cover and let set for 20 minutes.
  4. Heat oven to 400°F
  5. Lightly grease or spray a baking sheet or shallow baking pan.
  6. One at a time, lift chicken strips from milk mixture and coat with crushed pretzels or cereal; place on baking sheet and repeat with remaining chicken and crumbs
  7. Bake chicken 18 to 20 minutes until throughly cooked. Serve immediately. If desired, pass dipping sauces.

Menu Idea: Chicken tenders, baked potato, fruit, milk

Tips: 
  • Use up pretzels, cereals, or crackers to coat chicken strips.

Comments

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd><h1><h2><h3><h4><h5><h6><img><table><tr><td><iframe><blockquote><div>
  • Lines and paragraphs break automatically.

More information about formatting options

By submitting this form, you accept the Mollom privacy policy.
FOLLOW US ON:    |
Share |