Saturday, March 8, 2014

Tortilla chip crusted chicken tenders (with honey yogurt dip)

I buy tortilla chips to make nachos and something inevitably happens-  all the 'good' chips get picked out, leaving broken ones and crumbs behind.     The bag then gets shuffled around the cabinet, usually smashing what's left to bits.   I ran across this recipe on the She Knows site and thought it would be perfect to use up what's always left behind.

No gluten issues in our family, so I went with regular AP flour.   I should really wear my glasses shopping, because I managed to buy vanilla greek yogurt instead of plain, and the resulting dip was a little sweet.   Jake loved it, even with the red tinge from the chili powder and the bits of dried cilantro.  

I thought the chicken itself needed a bit more than just salt and pepper, but it was good combined with the dipping sauce, and Tim enjoyed his dipped into Ken's honey mustard dressing. 

                     
* Exported from MasterCook *

    Tortilla chip-crusted baked chicken tenders with honey-yogurt dip


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2lbs chicken tenderloins
     1/2      teaspoon  salt
     1/4      teaspoon  ground black pepper
 3          cups  corn tortilla chips
     1/4           cup  grated Parmesan cheese
2                     eggs -- slightly beaten
     1/4           cup  all-purpose baking flour
  1                cup  plain Greek-style yogurt (used vanilla)
  1         tablespoon  honey
  1           teaspoon  lime juice
  1         teaspoon dried cilantro
     1/4      teaspoon  red chili powder
                        Nonstick cooking spray



Heat oven to 350.    I always line my sheets with foil for easier clean up, and give it a quick spray with nonstick spray. 

Combine yogurt, honey, lime juice, chili powder, dried cilantro together for the dipping sauce.




Set up 3 pans- one for flour, one for beaten egg and the last for the crushed tortilla chips.    I pulsed mine in the food processor to get them somewhat consistent.    Add about 1/4c parmesan cheese to the chips.    Season chicken with salt and pepper (my chips were real salty so I just used pepper).


Dip chicken in flour, shake, into egg, turning to coat, then let the excess drip off.   Coat with tortilla crumb mixture, pressing to make sure it sticks.

Place chicken on baking sheet and give the top a spray of nonstick cooking spray.   Bake for 15 to 18 mins (recipe recommends flipping, I forgot, they turned out fine)   I also threw mine under the broiler for a minute or so to crisp the top.




Source:  "http://www.sheknows.com/food-and-recipes/articles/1028371/gluten-free-baked-chicken-tenders-with-dip-recipe"

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