1/2 cup refrigerated or frozen egg product, thawed
14-16 oz chicken breast tenderloins
1/2 cup reduced-sodium chicken broth
16 oz sweet peppers and onions, julienne
1/2 cup uncooked couscous
2 Tb seasoned rice vinegar
1 Tb canola oil
1 tsp oregano
2 tsp kosher salt
1 tsp black pepper, ground
Instructions
Preheat oven to 425. Line baking pan with foil, coat
with nonstick spray. Place pretzels, 1/2 cup
peanuts, and red pepper in food processor. Process
until coarsely ground; transfer to resealable bag.
Place egg in shallow dish. Dip chicken tenderloins
into egg product. allowing excess egg product to
drip off, transfer tenderloins, half at a time, to
bag with crumb mixture. Seal bag, turn to coat
chicken pieces. Arrange chicken in prepared pan.
Bake chicken for 10-15 minutes or until no longer
pink.
In a saucepan, combine broth and stir fry
vegetables. Bring to a boil. Stir in couscous,
remove from heat. Cover; let stand 5 minutes. Chop
remaining peanuts. Stir peanuts, rice vinegar, and
oil into couscous mixture. Add oregano, salt, and
pepper to taste. Serve mixture with chicken.
(Optional Dipping Sauce) - combine 1/3 cup plain
yogurt, 2 Tb yellow mustard, and 2 tsp honey.
Originally Submitted
8/28/2010
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