Easy Recipe Finder
Recipe Feeder
Serves 4
2 tablespoons olive oil
1 1/2 cups Cheez-It Cheddar crackers (3 oz)
3/4 teaspoon black pepper
1 1/4 lb chicken tenders (not coated or cooked)
1/3 cup Dijon mustard
Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large
shallow baking pan with oil (2 tablespoons).
Pulse crackers in a food processor until finely ground, then transfer to a wide
shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a
large bowl until coated, then dredge, 2 at a time, in cracker crumbs until
evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake,
turning over once, until golden brown, about 15 minutes total.
2 tablespoons olive oil
1 1/2 cups Cheez-It Cheddar crackers (3 oz)
3/4 teaspoon black pepper
1 1/4 lb chicken tenders (not coated or cooked)
1/3 cup Dijon mustard
Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large
shallow baking pan with oil (2 tablespoons).
Pulse crackers in a food processor until finely ground, then transfer to a wide
shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a
large bowl until coated, then dredge, 2 at a time, in cracker crumbs until
evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake,
turning over once, until golden brown, about 15 minutes total.
