0.0 – 0 reviews • Wheat Recipes
| Total: |
2 hr 18 min |
| Prep: |
2 hr |
| Cook: |
18 min |
| Yield: |
4 servings |
| Total: |
2 hr 18 min |
| Prep: |
2 hr |
| Cook: |
18 min |
| Yield: |
4 servings |
Ingredients
- Deselect All
- 1 lb. chicken tenders
- 1 cup low-fat buttermilk
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1/2 box shredded wheat cereal, crushed (cornflakes or textured soy protein can be substituted)
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1 cup light sour cream or non-fat Greek yogurt
- 1 tablespoon packaged ranch dressing seasoning
- Canola oil
Instructions
- Combine the buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper. Marinate the chicken tenders for minimum of 1-2 hours.
- Preheat the oven to 400 degrees F. In a flat dish pour 1/2 box of crushed shredded wheat. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well to combine. Dredge chicken tenders in the shredded wheat and place onto a baking sheet. Lightly spray tenders on all sides with canola oil. Bake at 400 degrees F for approximately 15-18 minutes. In a small bowl combine mustard and honey.
- In a separate bowl, mix sour cream and ranch seasoning. Remove chicken tenders from oven and place on platter. Serve with dipping sauces.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
687 |
| Total Fat |
30 g |
| Saturated Fat |
8 g |
| Carbohydrates |
70 g |
| Dietary Fiber |
8 g |
| Sugar |
42 g |
| Protein |
36 g |
| Cholesterol |
69 mg |
| Sodium |
1023 mg |
| Serving Size |
1 of 4 servings |
| Calories |
687 |
| Total Fat |
30 g |
| Saturated Fat |
8 g |
| Carbohydrates |
70 g |
| Dietary Fiber |
8 g |
| Sugar |
42 g |
| Protein |
36 g |
| Cholesterol |
69 mg |
| Sodium |
1023 mg |