Bulgur Salad
30 MIN
| 1 | pkg. (about 1 lb.) PERDUE® HARVESTLAND® Chicken Breast Tenderloins |
| 1 | tablespoon olive oil |
| 2 1/2 | cup cornflakes |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
| 2 | serrano or jalapeno chilies, minced (optional) |
| 1/2 | cup blue cheese or ranch dressing |
| 1 | Preheat oven to 425°F. Line a baking sheet with foil and coat with non-stick spray. |
| 2 | Drizzle chicken tenders with olive oil and turn to coat evenly. |
| 3 | Place cornflakes in a clean plastic bag. Seal bag and crush cereal with hands to make coarse crumbs. Add salt and pepper. |
| 4 | Place half the chicken tenders in bag with cereal. Turn bag and press crumbs onto chicken. Using tongs, remove tenders from bag and place in a single layer on prepared baking sheet. Repeat with remaining tenders. |
| 5 | Bake 8-10 minutes until browned and internal temperature of tenders is 170°F. |
| 6 | If using chilies, stir into dressing. Serve dressing as dip with chicken tenders. |
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