Cheddar Ranch Chicken Tenders

• Gluten free

• Meat

  • 1 1/4 lbs Chicken breast tenderloins, boneless skinless

• Produce

  • 1/2 tsp Parsley flakes, dried

• Breakfast Foods

  • 1/2 cup Corn flake crumbs

• Condiments

  • 1/2 cup Sabra farmer's ranch greek yogurt dip

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Dairy

  • 1 oz Shredded 2% cheddar cheese

Found on emilybites.com

Ingredients

• ½ cup Sabra Farmer’s Ranch Greek Yogurt Dip
• 1 oz shredded 2% cheddar cheese
• ½ cup corn flake crumbs
• ½ teaspoon dried parsley flakes
• ½ teaspoon paprika
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 1.25 lbs boneless skinless chicken breast tenderloins (I bought breasts and cut them into strips)

Directions

• Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Stir together the Farmer’s Ranch dip and the shredded cheddar in a bowl and set aside. In a separate shallow dish, stir together the corn flake crumbs, parsley, paprika, salt and pepper. Lay the chicken strips on a cutting mat and use a silicone pastry brush to coat them with the ranch mixture, Flip them over and do the same for the other side (you could also probably stir the chicken pieces and dip/cheese mixture in a bowl until coated, but I brushed for even coverage). One at a time, press the coated chicken strips into the dish of corn flake crumbs and flip so that both sides are coated in crumbs, then transfer the crumby strips to the prepared baking sheet. When all the chicken tenders are coated and on the baking sheet, spray the tops of them with cooking spray and place in the oven to bake for 18-20 minutes.