Southwest Chicken Tenders
Ingredients:
1 pound boneless, skinless chicken breasts ¾ of a 13 ounce bag of tortilla chips, finely crushed ½ tablespoon dried cilantro 1 tablespoon chili powder 2 eggs; separated 4 tablespoons butter or margarine, melted Sour cream, salsa or guacamole (optional)
Advertisement
Directions:
Preheat oven to 450° F. Spray a cookie sheet with cooking spray; set aside.
In a gallon-sized bag mix the chili powder, cilantro and finely crushed tortilla ships; set aside.
In a small bowl slightly beat one egg; set aside.
Trim fat off the chicken breasts and cut into strips. Coat strips in egg; toss in tortilla chip and spice mix then place on the cookie sheet. Repeat for all strips; if or when you run out of egg, slightly beat the second egg in the small bowl. Drizzle melted butter or margarine over tenders.
Bake strips for 12 – 15 minutes, turning halfway through. Let stand before serving. Serve with sour cream, salsa, and/or guacamole if desired.
Servings: 3
Advertisement*
Time: 45 minutes
Citrus Rice
Ingredients?:
1 cup orange juice, (or pineapple, grapefruit) 1/2 cup water? 1/2 cup uncooked white rice? Fresh basil leaves for garnish (optional)
Directions:
In a small saucepan bring the juice, water and white rice to a boil. Boil until rice absorbs water completely and is tender, stirring occasionally. Garnish or add fresh basil to the rice if desired.
Time: 15 minutes