Bruschetta Topped Chicken Tenders
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 33g||51%|
|Saturated Fat 12g||60%|
|Total Carbs 18g||6%|
|Dietary Fiber 1g||4%|
|Vitamin A 90%|
|Vitamin C 4%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/4 tspgarlic powder
1/2 cupHot Sauce / Cayenne Pepper Sauce
1/2 cupbutter (1 stick)
1 head romaine lettuce, separated into leaves
1/4 cupshredded carrots
4 celery stalks, thinly sliced lengthwise
1/2 cupbottled Ranch dressing
1/4 cupblue cheese crumbles
Preheat oven to 425°F. Place chicken on baking sheet sprayed with cooking spray. Spray tenders with cooking spray and sprinkle with garlic powder. Heat for 8 minutes. If using frozen, heat for 10 minutes. Remove tray from oven and flip each chicken piece. Heat chicken tenders for another 8 minutes. Remove from the oven and let cool 2 to 3 minutes.
In a small saucepot, melt the butter and then add the hot sauce. Set aside and keep warm.
Dunk the chicken tenders in the hot sauce butter mixture and place on a platter.
To serve, lay some carrots and celery on each romaine leaf. Top with 2 chicken tenders. Drizzle with ranch dressing and then sprinkle with blue cheese crumbles. Serve the extra hot sauce on the side.
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