Panko-Ranch Chicken Strips
Per ServingPanko-Ranch Chicken Strips |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 2 chicken tenderloins and 1 Tbsp sauce | ||
| Calories | 330 | |
| Fat | 19 | g |
| Saturated Fat | 2.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 14 | g |
| Fiber | 2 | g |
| Sugars | 3 | g |
| Cholesterol | 70 | mg |
| Sodium | 390 | mg |
| Potassium | 260 | mg |
| Protein | 27 | g |
| Phosphorus | 260 | mg |
| Choices: Starch 1, Lean Protein 3, Fat 2.5 | ||
- Makes: 4 servings
- Serving Size: 2 chicken tenderloins and 1 Tbsp sauce
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes
Ingredients
| 8 | boneless, skinless chicken tenderloins, about 1 lb total | |
| 1/4 | cup | plus 2 Tbsp yogurt ranch dressing, divided |
| 1/2 | cup | whole wheat panko bread crumbs |
| 3 | Tbsp. | canola oil |
| 1/8 | tsp. | salt |
Directions
- Place the chicken in a medium bowl with 1/4 cup of the ranch dressing; toss until well coated. Place the breadcrumbs in a shallow dish. Coat the chicken pieces, one at a time, with the breadcrumbs. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and immediately reduce to medium-low heat. Cook for about 12 minutes, gently turning occasionally, until chicken is golden and no longer pink in the center.
- Remove the strips from the skillet, and sprinkle with salt. Serve 4 strips with 2 Tbsp of ranch dressing for dipping. Save 4 of the chicken strips.*
*Place in tightly sealed containers and refrigerate for use in Panko-Ranch Chicken Lettuce Wraps.
