Poultry
Total Time: 50 mins
Prep Time: 30 mins
Yield: 1-2 servings for dinner, 3-4 for appetizers
Equipment: Serving Tray or Platter, Mixing Bowl
Ingredients
Cool Ranch Chicken Tenders
- 1 lb. package chicken tenders. (I find chicken tenders work better than breasts that you have to cut to size, but it is an option)
- 2 cups of vanilla yogurt with drizzle of honey
- 1/2 teaspoon grated fresh lemon peel
- 1/4 teaspoon of smoked paprika
- 2 cups Cool Ranch chips chopped medium to fine in food processor (note: you can vary the flavors to keep this dish interesting)
- 1 cup of cheddar crackers chopped medium to fine chop in processor
Dipping Sauce
Ranch Dressing or your choice of fave dipping sauces
Tara tip: One of my favorites is sour cream with seedless raspberry jam and mix until combined
Tara tip: One of my favorites is sour cream with seedless raspberry jam and mix until combined
Directions
(Preheat Oven to 400 degrees, Bake)
1. Mix/whisk to combine 2 cups of yogurt, fresh grated lemon peel, and smoked paprika.
2. Add 1 lb. of chicken tenders and coat well. Cover and refrigerate to marinate for a minimum of 30 minutes.
3. While in the refrigerator, food process both chips & crackers.
4. Remove chicken from refrigerator, coat chicken, bake cook on a wire rack on top of a baking sheet in oven for approximately 15 mins.
5. Remove from the oven and cool slightly. Then serve and enjoy with dips of your choice.