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Mexican Chicken Tenders Recipe

   
 

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     Mexican Chicken Tenders

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 mins

Ingredients
1/4 cup & 2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon chili powder
2 medium red onions, sliced into 1/4 inch thick rounds
1 cup mayo
1/3 cup chopped fresh cilantro
1/2 small head cabbage, shredded (about 4 cups)
2 jalapeno peppers, seeded and chopped
Kosher salt and ground pepper
 
1 9oz bag tortilla chips, finely crushed
1 1/4lb skinless, boneless chicken breasts, cut into 1 inch strips

Instructions
Position a rack in the upper third of the oven and preheat to 450. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp/tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.
Meanwhile, whisk 1/3 cup mayo, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.
Whisk the remaining 2/3 cup mayo and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayo mixture and then in the chips, place on the baking sheet. Mist the chicken in cooking spray. Bake until crisp and cooked through, 10 to 12 minutes.
Serving Suggestions
Serve with the slaw and onions.


Originally Submitted
10/27/2011





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