This week on the cutting board, I am revisiting Cap'n Crunch Chicken. This dinner is a very popular request at our house, but can be a little costly and results in my spending a lot of time at the gym! I decided to make it again this week - sans the vat of boiling Crisco. This saved my about $8.00 and god only knows how many calories, but was definitely not cut short on flavor! With this recipe I have also eliminated the egg wash for dredging, as it cuts some calories and prevents the Cap'n Crunch crust from turning mushy (which I learned the hard way a few weeks ago)! I usually serve the chicken along side corn on the cob and fresh fruit, which doesn't sound too horrible until I realized that it was a triple carb threat (not to mention deep fried). This time I opted for a tossed salad!
Cap'n Crunch Chicken
Yields approximately 4 servings
Ingredients
2 cups of Cap'n Crunch crumbs
1 1/2 lbs of boneless, skinless chicken tenderloins
To Prepare the Chicken
1. Pre-heat your oven to 350 degrees.
2. Run your Cap'n Crunch through a food processor, blender, or roll it with a rolling pin to make the crumbs.
3. Individually press each piece of chicken into the crumbs on each side twice until there is an even coating.
4. Place them on a baking sheet, and bake for approximately 20 minutes, flipping once half way through.
5. Serve with a salad and side of lite honey mustard dressing for dipping. I also like to sprinkle a few pieces of Cap'n Crunch on the salad in place of croutons!
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