I made it a whole two months into my New Year's resolution before falling completely apart. But you come to this blog to laugh at my failings (at least I don't think you do, for both of you who actually read this). You come here for the recipes that I manage to not follow the directions to each week.
Ingredients
1 cup pretzel sticks
2/3 cup unsalted peanuts
1/4 to 1/2 tsp. crushed red pepper (optional)
1/2 cup refrigerated or frozen egg product, thawed a regular egg whipped works just fine too
1 14- to 16-oz. pkg. chicken breast tenderloins
1/2 cup reduced-sodium chicken broth
1 16-oz. pkg. frozen sweet peppers and onion stir-fry vegetables I used cut-up fresh veggie's
1/2 cup uncooked couscous I couldn't find the box of this stuff plain, so I used the boxed stuff that you mix in the flavor packet with. Which was good, because I used the flavor packed in the end when the cous cous had no flavor!
2 Tbsp. seasoned rice vinegar
1 Tbsp. canola oil
1 Recipe Dipping sauce
1 cup pretzel sticks
2/3 cup unsalted peanuts
1/4 to 1/2 tsp. crushed red pepper (optional)
1/2 cup refrigerated or frozen egg product, thawed a regular egg whipped works just fine too
1 14- to 16-oz. pkg. chicken breast tenderloins
1/2 cup reduced-sodium chicken broth
1 16-oz. pkg. frozen sweet peppers and onion stir-fry vegetables I used cut-up fresh veggie's
1/2 cup uncooked couscous I couldn't find the box of this stuff plain, so I used the boxed stuff that you mix in the flavor packet with. Which was good, because I used the flavor packed in the end when the cous cous had no flavor!
2 Tbsp. seasoned rice vinegar
1 Tbsp. canola oil
1 Recipe Dipping sauce
Directions
1. Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
1. Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
2. Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
3. Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce.
Makes 6 servings Umm... maybe if you eat next to nothing... this was enough for two of us, no leftovers. And I used the entire box of cous cous, which was about a full cup.
Dipping Sauce: In a bowl combine 1/3 cup plain yogurt, 2 tablespoons yellow mustard, and 2 teaspoons honey.
Verdict: The pretzel-covered chicken was excellent! A very different taste (I kind of felt like I was eating junk food, not dinner). If we do this again we'll use some red pepper to give the cous cous more color.
The cous cous was not at all like the recipe called for. I didn't have rice vinegar, so I skipped it. And I used the parmesan flavored cous cous box. But it all turned out. And much easier!
We didn't do the dipping sauce because I hate mustard. I just used honey, Mark dipped his in spicy mustard.
We liked it!
1 comment:
I am trying out the pretzel chicken.
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