Air Fryer Gluten-Free Quinoa Crusted Chicken Tenders
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In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 35g||54%|
|Saturated Fat 9g||45%|
|Total Carbs 37g||12%|
|Dietary Fiber 1g||4%|
|Vitamin A 10%|
|Vitamin C 4%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 tsp. salt
1/8 tsp. black pepper
2 tbsp. olive oil
1/2 cup buffalo hot sauce
4 (6-in.) hoagie rolls
4 slices provolone cheese, sliced in half
1/2 cup chunky blue cheese dressing
1/3 cup thinly sliced celery
Cover the tenders with plastic wrap and pound with a rolling pin or meat mallet to create a thin, even thickness. Season the chicken tenderloins with salt and pepper.
In a large skillet, heat the olive oil over medium high heat. Sauté the chicken tenders for 2 to 3 minutes on each side. Add the hot sauce and simmer for 2 to 3 minutes more until chicken is cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Open the hoagie rolls lengthwise and place 2 halves of provolone cheese in the bottom of the roll. Fill the roll with buffalo simmered chicken tenders.
Spoon 2 tablespoons of blue cheese dressing over the buffalo chicken and sprinkle with thinly sliced celery. Serve with chips and pickles
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