Pecan Crusted Chicken Tenders

Last night, we had Pecan Crusted Chicken Tenders. This is pretty much the ONLY way may men will eat chicken breast other than in tacos or enchiladas :() We ate this with Tomato and Cucumber Salad, and Quick Peanut Butter Cookies for dessert!

Pecan Crusted Chicken Tenders

Ingredients:

16 finely crushed saltine crackers
1/2 cup of ground pecans
2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 egg white
1/4 cup all purpose flour
1 1/2 lbs chicken tenders
vegetable cooking spray

Instructions:

Preheat oven to 425 degrees. Stir together crackers and next four ingredients, then set aside. Whisk egg white just until foamy. Place a wire rack (I used my cooling rack) on top of a jelly roll pan. Coat the wire rack with cooking spray. Dredge chicken tenders in flour; dip in egg white and dredge in saltine mixture. Spray chicken on each side with cooking spray. Arrange chicken on wire rack.
Bake at 425 degrees for 20 minutes or until golden brown, turning once after twelve minutes.

Nutritional information per serving:
Calories 152; Fat 4.3 grams (saturated 0.3 grams); Protein 19.5 grams; Carb 8 grams


Tomato and Cucumber Salad

Ingredients:

1 English cucumber, seeded and thinly sliced
2-3 medium tomatoes, seeded and chopped
1/4 c red onion, thinly sliced
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
pinch white sugar
1/2 tsp kosher salt
freshly ground black pepper to taste

Directions:

Combine all ingredients. Toss to coat. Marinate at least one hour before serving.


Quick Peanut Butter Cookies

Ingredients:

1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional

Directions:

Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen