Pretzel Crusted Chicken Tenders
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cups pretzel twists, crushed into crumbs
1 tablespoon Ranch dip mix (from 1.0-oz pkg)
1/4 teaspoon ground black pepper
1 egg
1 tablespoon water
12 boneless skinless chicken breast tenders (12 tenders= about 1-1/4 lbs.)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 22 mg | 2% |
Carbohydrate | 12 g | 4% |
Cholesterol | 131 mg | 44% |
Total Fat | 6 g | 9% |
Iron | 1 mg | 7% |
Calories | 246 kcal | 12% |
Sodium | 481 mg | 20% |
Protein | 34 g | 67% |
Saturated Fat | 2 g | 8% |
Sugars | 0 | |
Vitamin C | 0 |
Preheat oven to 400°F. Spray baking sheet with cooking spray; set aside.
Combine pretzel crumbs, dip mix and pepper in resealable food storage bag. Whisk together egg and water in shallow dish. Dip each tender in egg, then place in crumb mixture. Shake bag to coat; shake tenders to remove excess.
Place coated tenders on baking sheet. Bake 12 to 15 minutes or until no longer pink in centers (165°F) and browned.
Pretzel Crusted Chicken Tenders