Gluten Free Chip Chicken Tenders Courtesy of Beanfield’s Jalapeno Nacho Chips

 

A quick weeknight dinner that requires few ingredients is something we all look for! Create a salad to place the warm chicken tenders on and you will have a dinner in 30 minutes or less.

Ingredients for 2:

1 lb chicken tenders (I try to use organic and free range)

12 large Beanfield’s Jalapeno Nacho Chips

Oil to saute' the tenders

Aluminum foil for the tenders in the oven (for easy clean-up)

In an attempt to add flavor and texture to the chicken I purchased, I decided to coat the tenders with some spicy chips rather than gluten free panko breadcrumbs + spices. I took about 12 full sixed chips and put them in a food processor to pulse until I crumbled them into pieces small enough to coat the chicken tenders.

Instructions:

Place the tenders and chip crumbles in a bag. Toss the contents of the bag and press the coating on the chicken.

Remove from bag and saute' in a pan – turning sides

Preheat oven to 350

Place tenders in the oven on non-stick aluminum foil and cook for 30 minutes – turning once

Serve warm or store in an airtight container for use another time.