- 2
Ingredients
- FOR CHICKEN
- 3/4 - 1 lb. chicken tenderloins
- Salt and pepper
- 3/4 cup prepared or homemade garlic hummus
- 1 egg white
- 1 1/2 cup panko breadcrumbs
- FOR SAUCE
- 1/2 cup nonfat greek yogurt
- 1 Tablespoon lemon juice
- 1 teaspoon agave nectar or honey
- 1 teaspoon Dijon mustard
- 2 teaspoons minced parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon salt
- Pinch paprika
Preparation
Step 1
FOR THE CHICKEN
1) Preheat oven to 425ºF. Prepare a baking sheet by placing a wire rack on top and spraying with cooking spray. Pat chicken dry on both sides with paper towel and sprinkle with salt and pepper.
2) In a shallow dish, mix together hummus and egg white until well blended. Fill another shallow dish with panko. One by one, dip each tenderloin in hummus mixture on both sides and use your fingers or a pastry brush to scrape excess hummus off so an even coating remains. Then, dip tenderloins in panko on both sides, coating thoroughly.
3) Transfer to prepared wire rack and repeat with remaining tenderloins. Spray all tenderloins lightly with cooking spray, then bake in preheated oven for 25 to 30 minutes or until chicken is cooked through.
FOR DIPPING SAUCE
Mix all ingredients together until well blended. Serve alongside chicken strips.