Hard Apple Cider Glazed Chicken Kale Salad
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||%|
|Saturated Fat 4g||%|
|Total Carbs 18g||%|
|Dietary Fiber 0g||%|
|Vitamin A 8%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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
Preheat oven to 425°F. Line a baking sheet with foil and coat with non-stick spray.
Drizzle chicken tenders with olive oil and turn to coat evenly.
Place cornflakes in a clean plastic bag. Seal bag and crush cereal with hands to make coarse crumbs. Add salt and pepper.
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.
Bake 8 to 10 minutes until browned and internal temperature of tenders is 170°F.
If using chilies, stir into dressing. Serve dressing as dip with chicken tenders.
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