Crunchy Chicken Strips

Posted On September 15, 2008

Filed under Dinner

Comments Dropped leave a response

From bhg.com September 2008
Rated by 2 people
Rate This
Start to Finish: 20 minutes

Ingredients

  • Nonstick cooking spray
  • 2-1/2 cups crushed bite-size cheddar fish-shaped crackers or pretzels
  • 2/3 cup bottled buttermilk ranch salad dressing
  • 1 lb. chicken breast tenderloins
  • Bottled buttermilk ranch salad dressing

Directions

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.

4. Makes 4 servings

5. 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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s