It never fails. Whenever I stock up on something, the guys suddenly tire of it. I had managed to accumulate several boxes of Cheez-Its and I got tired of moving them around the cabinet. This recipe was just the thing to use some up. I read the recipe, and thought 'piece of cake!' and proceeded to completely miss the flour step. No worries. They were crisp and delicious and the coating seemed to stay put ok.
Huge hit with the kid, he ate 4. He liked his drizzled with a little
honey, I went with honey mustard. Thanks so much to Kelly at Just a
Taste for this fantastic way to reduce my stockpile of Cheez-Its :)
* Exported from MasterCook *
Baked Cheddar Dijon Chicken Tenders
2 Tablespoons olive oil
1 box Cheez-Its, crushed with a rolling pin or pulsed in food processor
1 heaping teaspoon paprika
2 1/4 pounds uncooked chicken tenders
4 large eggs
2T Dijon mustard
Heat oven to 475, moving rack to the lower third of the oven. Brush a foil lined half sheet pan with the olive oil.
Combine crushed Cheez-Its and paprika in a large cake pan. Beat eggs
with dijon in another cake pan. Dip the chicken pieces into the egg
mixture, let drain slightly and then dredge into the Cheez-It mixture.
Press lightly to make sure it is completely coated. Lay on prepared
sheet in a single layer.
Bake for 8 minutes, then flip carefully. Bake 7 to 8 minutes more, or until crispy and cooked through.