Oven Fried Chicken Strips with Spicy Dip

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PERDUE^® HARVESTLAND^® Free Range Chicken Breast Tenderloins

In The Fresh Meat Case

Oven Fried Chicken Strips with Spicy Dip

PERDUE® HARVESTLAND® Free Range Chicken Breast Tenderloins

In The Fresh Meat Case

Made With:

PERDUE^® HARVESTLAND^® Free Range Chicken Breast Tenderloins

PREP TIME: 0min COOK TIME: 20min
Serves 4

PREP TIME: 0min COOK TIME: 20min

Serves 4

360
Calories
28g
Protein
670mg
Sodium
4g
Sat. Fat

Serving Per Recipe: 4
Amount Per Serving
Calories 360
% Daily Value*
Total Fat 20g	%
	Saturated Fat 4g	%
Cholesterol 75mg	%
Sodium 670mg	%

Total Carbs 18g	%
	Dietary Fiber 0g	%
	Sugars g
Protein 28g
Vitamin A 8%
Vitamin C 10%
Calcium 2%
Iron 35%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1 pkg. (about 1 lb.) PERDUE^® HARVESTLAND^® Free Range Chicken Breast Tenderloins

1 tbsp. olive oil

2 1/2 cup cornflakes

1/4 tsp. salt

1/4 tsp. ground black pepper

2 serrano or jalapeño peppers, minced (optional)

1/2 cup blue cheese or ranch dressing

Step 1

Preheat oven to 425°F. Line a baking sheet with foil and coat with non-stick spray.

Step 2

Drizzle chicken tenders with olive oil and turn to coat evenly.

Step 3

Place cornflakes in a clean plastic bag. Seal bag and crush cereal with hands to make coarse crumbs. Add salt and pepper.

Step 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.

Step 5

Bake 8 to 10 minutes until browned and internal temperature of tenders is 170°F.

Step 6

If using chilies, stir into dressing. Serve dressing as dip with chicken tenders.