Tonight’s dinner was inspired by leftover blue cheese from the Buffalo Meatloaf. You know I am way to cheap I care way to much about the starving children of the world to let food to go waste, so it was time for… are you ready?
HEALTHY buffalo chicken tenders.
I made this recipe once before, from my cookbook, “Now Eat This! 150 of America’s Favorite Comfort Foods All Under 350 Calories.” It’s actually the only recipe I’ve tried so far, but look at all my stickies… I want to try those, too!
Homeslices, this is another “pantry” meal!
I decided to serve this over a big, colorful salad:
Am I the only one who adores salads with LOTS of color?
I mean, do you not want to DIVE into this bowl and eat your way out?
Power house salad right here. In my bowl:
- Shredded carrots
- Red peppers
- Purple onion
- Grape ‘matoes
But it got better.
Winner, winner, chicken dinner!
One for the master:
One for the dame:
Much like Lloyd wonders why people want to eat fungus (um, he means mushrooms) I wonder why people want to eat cheese that is bleu. He can have his cheese and eat it, too.
His only complaint was that it was too hot, as evidenced by the beads of sweat on his forehead. I agreed, but I ain’t no wimp. My plate was empty.
Buffalo and Blue Chicken Tenders (Makes 4 servings)
1 cup whole wheat flour
2 1/2 cups whole wheat panko breadcrumbs
4 large egg whites
12 ounces chicken tenders
Salt and freshly ground black pepper to taste
Nonstick cooking spray
1/2 cup Buffalo wings hot sauce
1/2 cup reduced-fat blue cheese dressing
1. Preheat the oven to 450 degrees. Place a wire rack on a foil-lined baking sheet and set it aside.
2. Put the whole wheat flour in a shallow dish. Put the panko in another shallow dish or pie plate. In a medium bowl, whisk the egg whites until they are extremely foamy but not quite holding peaks.
3. Working in batches, dredge the chicken tenders in the flour, shaking off any excess. Add the chicken to the egg whites and toss to coat them completely. Add the chicken, a few pieces at a time, to the bowl of panko and coat completely.
4. Spread the chicken out on the wire rack. Season the chicken well with salt and pepper. Spray lightly with nonstick cooking spray. Bake the chicken tenders until the breading is golden and crispy and the chicken is cooked through, about 14 minutes.
5. Brush the chicken tenders with the Buffalo sauce and arrange on a platter. Serve with the blue cheese dressing for dipping.
My only substitution was liquid egg whites that I had to use up. You have no excuse not to make these simple, healthy, tasty, tenders. Ladies, the fellas won’t even know the difference.