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Wednesday, March 30, 2011

Cheez-It Chicken Fingers


Chicken fingers are one of my favorite weeknight meals.  They are quick, easy and delicious.  This recipe is from the new Dash Recipes magazine.  Dash Recipes is from the editors of Parade, Gourmet, bon appetit and epicurious.   It comes with the Sunday paper, along side the Parade magazine.  I don't get the paper, but fortunately you can find all the recipes online at http://www.dashrecipes.com/

My mom actually pointed this recipe out to me when I was down for a visit (she gets the paper).  She had planned on giving it a try to tell me about it, but I beat her to the punch.  I made these last week and they were great.  I had 7 tenders in my pack of chicken.  I had 3 and Chicken Legs had 4.  Chicken Legs said next time we would split them 7-0 in his favor.  We dipped them in some additional honey mustard, but I think BBQ or Ranch would be good too.

 




Cheez-It Chicken Fingers
adapted from DashRecipes.com
(Printable Recipe)



1½ cups (3 oz) Cheez-It cheddar crackers (I used Reduced Fat)
½ tsp black pepper
1¼ lb raw chicken tenders
1/3 cup honey mustard dressing (I used Light)
cooking spray

Put rack in lower third of oven; preheat to 475°F.  Line a baking pan with nonstick aluminum foil.

Pulse crackers in a food processor. Transfer to a bowl; stir in pepper.

Toss tenders in mustard, then dredge in crumbs.

Arrange on pan. Spray tenders with cooking spray.  Bake, turning once, until golden brown, 15 minutes.

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11 comments:

  1. I love cheeze-its but never thought of using as breading - I need to widen my vision. These look and sound delicious and easy to make as well.

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  2. Praise God from who all Cheez-its flow.

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  3. Cheez-Its AND honey mustard, this has no choice but to be good! Going on the to do list immediately!!

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  4. I actually did this 20 years ago because I got a box of cheese its that had apparently been shipped pretty roughly and was half crumbs. I forgot how good these were, I need to make them again.

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  5. That sounds good. I've used Triscuits when I'm on my whole grain fad.

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  6. this recipe was a good idea, but the crumbs don't stick. it ended up just being plain chicken because all the cheeze-it crumbs fell off. very disappointing.

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  7. Our honey mustard was expired so I used mayo, crumbs stuck awesome to that. Yum yum!

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  8. i wonder if i could use goldfish crackers since they are similar to cheez-itz?

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  9. I do a similar recipe as well. Try putting a piece of butter over each piece of chicken...absolutely delish!

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