I did a big clean out of my pantry this week. One of the many things I discovered way in the back, lost and forgotten, was a large box of whole wheat matzo, just weeks from expiration…and I was not about to let it go to waste.
I’m a bit sensitive about expiration dates on account two unfortunate incidents from my past. The first occurred shortly after I was married when my mom was staying with us. One night after dinner while rummaging through the pantry, she found a jar of peanut butter and inhaled a big spoonful (one of the reasons I love my mother). The next morning I woke up to find her comforter and sheets piled high outside the bedroom and a not very happy mother lying on the bed. She had what we had believed to be horrible food poisoning from dinner only to realize that the the culprit was the peanut butter–which was over a year beyond it’s expiration date. Oops. Needless to say my mother was less than happy with me.
Well, retribution can be a horrible thing. A year later while visiting my family in Kentucky I made myself oatmeal for breakfast one morning. Not too long after, I became violently ill for 24 hours and assumed it was food poisoning from the night before. Upon further examination we realized it was from the oatmeal that was six years past its expiration date. Not wanting to throw away food must be a dominant trait in my family.
Those were both tough lessons to learn, but I now know how important it is to look at those dates and use food before it expires.
So back to that almost expired box of whole wheat matzo in my pantry. I put it to good use with these crispy on the outside, tender and juicy on the inside chicken tenders. Waste not, want not…especially when the alternative is food poisoning!
Matzah Chicken Tenders
- 3 whole wheat matzo sheets (about 1 cup crushed)
- 1/2 teaspoon kosher salt
- 1 pound chicken breast tenders, remove white stringy tendon
- 3/4 cup buttermilk or regular milk
- greek yogurt
- Preheat oven to 400°F.
- Place the matzo and salt in a zip-top bag and crush with a rolling pin. Or, you can use a food processor and pulse until the mixture resembles breadcrumbs.
- Pour the buttermilk into a shallow bowl and the crushed matzo into another.
- Place the chicken tenders in the buttermilk to coat. Then roll in the crushed matzo and coat completely.
- Line a baking sheet with foil, place an oven safe cooling rack on top and place the breaded chicken tenders on top of the cooling rack. Lightly spray with oil on each side.
- Bake for 14-16 minutes or until the chicken is cooked through and the matzah is crisp.
- To Freeze: After step 4 place Matzo Chicken Tenders on a parchment lined baking sheet and freeze for one hour. Place tenders in labeled zipper bags and freeze for up to three months. When ready to cook continue step 6 adding 2 minutes to the cooking time.