Air Fryer Buttermilk Chicken And Waffle Bites
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In The Frozen Aisle
PREP TIME: 0min COOK TIME: 45min
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 3.5g||18%|
|Total Carbs 22g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 35%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 tbsp. olive oil
2 cloves garlic, chopped
1 bag frozen mixed vegetables (11 ounces)
1 jar low sodium pizza or spaghetti sauce (24 ounces)
1 tsp dried Italian seasoning
1 cup low fat mozzarella cheese, shredded
1 tube refrigerated pizza dough, cut into strips
1/4 cup Parmesan cheese, grated
Preheat oven to 400°F and prepare a 9 x 13-inch baking dish with cooking spray.
TIP: If you can't find refrigerated pizza dough, use a tube of refrigerated bread sticks. For a tasty twist, replace pizza sauce with jarred pesto or Alfredo sauce. Want more veggies? Toss is drained artichokes, sun-dried tomatoes or olives. Note: Nutritional information reflects recipe prepared with PERDUE® Chicken Breast Nuggets.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the bag of mixed vegetables and cook for 5 minutes.
Add the pizza sauce and the Italian seasonings. Cook for an additional 5 minutes, until slightly thickened.
Remove skillet from heat and stir in the nuggets.
Spoon chicken mixture into the prepared baking dish.
Top casserole with shredded mozzarella.
Arrange pizza dough strips on top in a criss-cross pattern. Brush dough with the remaining 2 tablespoons of olive oil and sprinkle with Parmesan cheese.
Bake for 20 to 25 minutes, until the pizza dough strips are browned and the filling is bubbly.
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