Close
Ingredients
| pretzels: 5 oz |
| peanuts: 2/3 cup |
| red pepper flakes: 1/2 tsp |
| frozen eggs: 2 oz |
| chicken breast tenders: 1 lb |
| green sweet peppers: 1 lb |
| couscous: 1/2 cup |
| rice vinegar: 2 Tbl |
| chicken broth: 1/2 cup |
| canola oil - for salads, woks and light frying: 1 Tbl |
Chicken with Pretzels and Couscous
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
1. Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
2. Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
3. Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.
4. Dipping Sauce: In a bowl combine 1/3 cup plain yogurt, 2 tablespoons yellow mustard, and 2 teaspoons honey.
5. Test Kitchen Tip: If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag.