Quick crisp chicken tenders are baked, healthy and full of flavor speckled with black sesame seeds. Fresh veggies are added to complete this easy dinner with a hidden dip! A great fun meal for movie night.
|4||MLP Chicken breasts, skinless, boneless|
|1 1/2 cups||seasoned bread crumbs|
|2 tbsp||each parmesan and black sesame seeds|
|1 tsp||each garlic powder and oregano|
|1||lg egg plus 1 tbsp water|
|2 tbsp||vegetable oil|
|1||lg carrot, cut into thick matchstick pieces|
|1||english cucumber, cut into thick matchstick pieces|
|1||brick of cream cheese|
|3 tbsp||heaping, original yogourt or sour cream|
|3 tbsp||onion soup mix|
Cut the chicken breasts lengthwise into 4 or 5 strips for each breast.
Mix the crumbs, cheese, seeds, herbs and spices in a shallow bowl.
Whisk the egg and water together in another shallow bowl.
Place the chicken in the egg wash and mix with your hands. Wash hands.
Using tongs dip each strip into the bread mixture.
Place on oiled parchment lined baking sheet for easy cleaning.
Place each strip onto the baking sheet.
Bake in a preheated 375F oven for 10min. Turn the strips over. Bake another 5-10min until juices run clear.
Mix the cream cheese, yogurt and onion soup mix, together. Place some dip in a 6oz ramekin.
Place the ramekin in the center of a large platter.
Thickly dab extra dip around the perimeter of the ramekin.
This is the "glue" on the plate.
Begin to stack the tenders alternating with veggies around the ramekin to create a teepee. Extra can be replenished or placed on another platter.
This can me made ahead and reheated or frozen and reheated.
Great for large potlucks and picnics.
Can be eaten at room temp. too!
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