Perdue
Walnut Chicken Strips with Spicy Marinara
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Walnut Chicken Strips with Spicy Marinara

Walnut Chicken Strips with Spicy Marinara

Serves 4 | Prep/Cook Time:
  • Calories 353
  • Protein 33g
  • Sodium 478mg
  • Sat.Fat 2g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 353
% Daily Value*
Total Fat 18g %
Saturated Fat 2g %
Cholesterol 121mg %
Sodium 478mg %
Total Carbs 17g %
Dietary Fiber 2g %
Sugars g
Protein 33g
Vitamin A 8%
Vitamin C 6%
Calcium 4%
Iron 11%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® HARVESTLAND® Chicken Breast Tenderloins
3/4 cup chopped walnuts
3/4 cup panko* crumbs or 1/2 cup dry bread crumbs
1 1/2 teaspoons minced fresh rosemary (or 1/2 tsp. dried, crushed)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
3/4 cup prepared marinara sauce
1/4 teaspoon crushed red pepper flakes
Instructions
1 Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with cooking spray.
2 Put walnuts in a heavy duty re-sealable plastic bag. Close bag. Use a rolling pin to crush nuts into fine pieces. Add crumbs, rosemary, garlic powder, salt and pepper.
3 Lightly beat egg in a shallow dish. Place half the chicken strips into egg and turn to coat. Lift chicken strips with tongs or fork, letting excess egg drain off; put into bag with crumbs. Close bag. Gently shake bag and press walnuts onto chicken.
4 Use tongs to remove chicken from bag and place on prepared pan, leaving space between pieces. Repeat dipping and coating procedure with remaining chicken. Bake 8-10 minutes until golden brown and cooked through (170°F).
5 Meanwhile, combine marinara and red pepper in a small saucepan or microwave-safe dish. Heat just until warm. Serve over chicken strips.