Popcorn & Pretzel Chicken Tenders Recipe

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Makes 6 servings. 1 serving with about 2 tablespoons sauce equals 296 calories, 3 g fat (trace saturated fat), 67 mg cholesterol, 636 mg sodium, 36 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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  • 6

Ingredients

  • 1-1/2 pounds chicken tenderloins
  • 1 cup buttermilk
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 3/4 cup Chobani® Plain Non-Fat Greek Yogurt [x] Great-Tasting Greek Yogurt Thick, creamy, all-natural Chobani® Plain Non-Fat Greek Yogurt has two times more protein than regular yogurt. Get Recipes >
  • 1/4 cup peach preserves
  • 1 tablespoon prepared mustard
  • 4 cups miniature pretzels, crushed
  • 2 cups air-popped popcorn, crushed
  • Cooking spray

Preparation

Step 1

In a large bowl, combine the first six ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. In a small bowl, mix yogurt, preserves and mustard; refrigerate until serving.
Preheat oven to 400°. In a large shallow dish, combine crushed pretzels and popcorn. Remove chicken from marinade, discarding marinade. Dip both sides of chicken in pretzel mixture, patting to help coating adhere. Place on a parchment paper-lined baking sheet; spritz with cooking spray.
Bake 20-25 minutes or until coating is golden brown and chicken is no longer pink. Serve with sauce. Yield: 6 servings (1 cup sauce).

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