Matzah Chicken Tenders
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 250kcal | Carbohydrates: 19g | Protein: 28g | Fat: 7g | Cholesterol: 75mg | Sodium: 470mg | Fiber: 2g | Sugar: 2g
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