Bruschetta Topped Chicken Tenders
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 20min
|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.
1/4 tsp. garlic powder
1/2 cup hot sauce/cayenne pepper sauce
1/2 cup (1 stick) butter
1 head romaine lettuce, separated into leaves
1/4 cup shredded carrots
4 celery stalks, thinly sliced lengthwise
1/2 cup bottled ranch dressing
1/4 cup blue cheese crumbles
Preheat oven to 425°F. Place the chicken on a baking sheet sprayed with cooking spray. Spray the 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 the mixture aside and keep it warm.
Dunk the chicken tenders in the sauce mixture and place them 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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