Italian Club Chicken Tenders

Serve these crispy chicken fingers with salsa, ranch salad dressing, or even some honey mustard--whatever you like.liz mags

  • 2 lbs. boneless, skinless chicken tenders
  • 1 egg
  • 3/4 cup bottled fat-free creamy Italian salad dressing
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 2 cups crushed reduced-fat butter crackers
  • 1/3 cup finely chopped pecans
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1/2 teaspoon garlic salt
  • 1 teaspoon parsley flakes

Directions:sex in city

Put chicken in a large resealable plastic bag. In a small bowl stir together egg, salad dressing, and Italian seasoning; pour over chicken in bag. Seal bag; turn to coat. Refrigerate for 1 to 2 hours.Preheat oven to 375 degrees. Spray a large cookie sheet with nonstick cooking spray; set aside. In a large bowl stir together crushed crackers, pecans, Parmesan cheese, Italian seasoning, garlic salt, and parsley flakes. Drain chicken. Roll chicken in cracker crumb mixture. Place chicken on prepared cookie sheet. Bake for 25 to 30 minutes or until golden brown. Serve with your favorite dipping sauce.

Notes: These chicken tenders have very little fat since they are baked in fat-free dressing and reduced fat cracker crumbs. The delicious Italian flavor of these tenders leaves the platter empty every time.

Number of servings: 4-6


Copyright © July 3, 2008