Crunchy Cheese Chicken Tenders
1 1/2 pounds boneless, skinless chicken breast halves
1/4 cup all-purpose flour
2 egg whites, slightly beaten
1 tablespoon water
2 cups Reduced Fat Sunshine® Cheez-It® Original Crackers (crushed to 1 1/3 cups)
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano leaves
1/2 cup reduced-fat ranch salad dressing or spicy ranch salad dressing (I made Rachael’s ranch dipper…recipe to follow)
Lengthwise cut chicken into 3/4-inch-wide strips. Set aside.
Place flour on wax paper. In shallow dish, stir together egg whites and water. In another shallow dish, combine Cheez-It® cracker crumbs, Parmesan cheese and oregano.
Roll chicken pieces, one at a time, in flour. Shake off excess flour. Dip into egg white mixture then coat with the cracker mixture, gently pressing breading onto chicken. Place in a single layer in a shallow baking pan coated with cooking spray or lined with foil.
Bake, uncovered, at 425°F for 15-20 minutes or until chicken is no longer pink. For food safety, internal temperature of the chicken should reach at least 165ºF.
Serve with salad dressing as dipping sauce alongside.
1 cup plain Greek yogurt
Juice of 1 lemon
1 clove garlic, grated or finely chopped
A small handful of fresh chives, finely chopped
A small handful of fresh dill, finely chopped
A small handful of flat-leaf parsley, finely chopped
Salt and pepper
Mix all ingredients and let favors combine in the refrigerator while the chicken is cooking.
About the Author: Rebecca has a passion for food and health and is currently in school to become a certified health coach. On her blog, Hankering 4 Hummus, she shares recipes, fitness tips and more.