Crunchy Cheese Chicken Tenders and Ranch Dipper

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.

Ranch Dipper

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. 

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