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Wednesday, April 27 2016


1 cup pretzel sticks
2/3 cup unsalted peanuts
1/4 teaspoon crushed red pepper (optional)
1/2 cup refrigerated or frozen egg product, thawed
1 14 ounce chicken breast tenderloins
1/2 cup reduced-sodium chicken broth
1 16 ounce package frozen sweet peppers and onion stir-fry vegetables
1/2 cup uncooked couscous
2 tablespoons seasoned rice vinegar
1 tablespoon canola oil
1 Recipe Dipping sauce

Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
Place egg product 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 to 15 minutes or until no longer pink (170 degrees F).
Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.
From the Test Kitchen

If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag.

Dipping Sauce
1/3 cup plain yogurt
2 tablespoons yellow mustard
2 teaspoons honey
In a bowl combine yogurt, mustard, and honey.
Nutrition Facts (Chicken with Pretzels and Couscous)
Per serving: 336 kcal cal., 12 g fat (2 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 39 mg chol., 344 mg sodium, 31 g carb., 4 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email

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