Thursday, September 20, 2012

HAH Blog Hop - Fall Recipes

 It's already the third Thursday of September. This month's Hearts at Home Blog Hop is sharing our favorite fall recipes. While I don't know if this is considered a "fall" recipe, it is a new one I tried recently that had everyone happy at our dinner table. Seeing as how that is a rare moment, I thought I'd share it. The recipe comes from The Pampered Chef's 29 Minutes to Dinner. While I messed the recipe up on my first try and didn't include the slaw, my family all agreed it was a recipe to add to the menu more often.



CRUNCHY WHOLE-GRAIN CHICKEN BITES

DRESSING AND SLAW
1/2 cup reduced-fat sour cream
2 tbsp reduced-fat mayonnaise
1 pkg (1 oz) dry ranch dressing mix, divided
5 stalks celery
2 carrots
 

CHICKEN BITES
1 lb chicken tenders
remaining dry ranch dressing mix from dressing, divided
1 egg white
6 cups whole-grain chips
1/4 tsp paprika
vegetable oil
hot sauce and crumbled blue cheese (optional)
 

1.            Preheat oven to 400*F. For dressing, in small bowl, whisk together sour cream, mayonnaise and 1 tbsp of the dressing mix (reserve remaining dressing mix for chicken); set aside.

2.            For chicken, cut chicken tenders into 1 1/2 inch pieces. Whisk together 1 tbsp of the reserved dressing mix and egg white in a bowl. Crush chips in resealable plastic bag; add remaining dressing mix and paprika and shake well.

3.            Add chicken to egg white mixture; mix well to coat. Add half of the coated chicken to crumb mixture; shake to coat with crumbs and arrange in a single layer on rectangle stone**. Repeat with remaining coated chicken and crumbs.

4.            Spray chicken generously with oil. Bake 14-16 minutes or until chicken is golden brown and centers are no longer pink. Remove from oven.

5.            Meanwhile, for slaw, thinly slice celery on the bias. Peel carrots; cut into julienne strips. Combine celery and carrots with 1/4 cup of the dressing; mix well. To serve, divide chicken and slaw among serving plates; serve with remaining dressing for dipping. If desired, drizzle chicken with hot sauce and crumbled blue cheese over dressing.

Yield: 4 servings

** I don't know how this recipe would turn out without the stoneware. In the cookbook, it states that baking on the stone keeps the coating crisp while the coating keeps the tenders moist.

Don't forget to hop over to Jill's Blog to see what other bloggers are posting for their recipe ideas!

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