Spicy Buffalo Tenders
Source of Recipe
Macklinda
List of Ingredients
12 boneless, skinless chicken breast tenderloins
½ cup seasoned breadcrumbs
¼ cup all-purpose flour
½ tspn. salt
¼ tspn. dried thyme
2 tablespoons margarine
½ cup nonfat yogurt
4 tablespoons Tabasco or other bottled hot sauce
1 teaspoon white wine vinegar Recipe
Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray, set aside.
In a small bowl, combine breadcrumbs, flour, salt, and thyme until well mixed. Dip chicken tenderloins in ice water for 5 minutes. Dip each strip in yogurt, then in breadcrumb mixture, and coat well. Arrange each chicken strip on baking sheet until all strips have been prepared.
In a small saucepan, melt the margarine and remove from heat. Add Tabasco and white wine vinegar and mix well.
Bake the chicken strips for approximately 8 minutes, turning once halfway through cooking time. Brush each side of chicken strips with Tabasco mixture and continue cooking an additional 8 minutes, turning a few times until golden brown and cooked through. Pour any remaining sauce mix evenly over strips and serve hot with fresh celery sticks and low-fat bleu cheese dressing.
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