- ¹/³ cup bottled ranch dressing
- ¼ cup chopped green onions
- 2 tbsp. chopped parsley
- 1 cup Japanese dry breadcrumbs (Panko)
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 lb. chicken tenderloin strips
- Cooking sprayDIPPING SAUCE:
- ¼ cup bottled ranch dressing
- 2 tbsp. honey mustard
- ½ tsp. curry powder salt
In medium bowl, combine ¹/³ cup dressing, green onions, and parsley. In shallow dish blend breadcrumbs, salt and pepper. Dip chicken pieces into dressing mixture and coat evenly. Coat chicken in breadcrumb mixture, turning to coat evenly. Arrange on waxed paper-lined platter. Cover and refrigerate at least 30 minutes. Arrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. Broil in preheated oven at 400°F with oven door ajar for 12 minutes or until chicken tests done. Turn chicken halfway through cooking time. Delicious served with garlic whipped potatoes and steamed snow peas and water chestnuts.
Makes about 4 servings.
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