You Didn’t Want to Eat Chicken McNuggets, Anyway
2 tbs olive oil 1.5 cups Cheez-Its (3 oz) 3/4 tsp bl pepper 1.25lb chicken tenders 1/3 cup Dijon mustard 475°F. Brush a large shallow baking pan with oil. Pulse crackers in a food processor until finely ground, transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge in cracker crumbs til evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, (15 min)
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Author: Aeleen Howard