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Cheez-It Chicken Fingers 1½ cups (3 oz) Cheez-It cheddar crackers (I used Reduced Fat) ½ tsp black pepper 1¼ lb raw chicken tenders 1/3 cup honey mustard dressing (I used Light) cooking spray Put rack in lower third of oven; preheat to 475°F. Line a baking pan with nonstick aluminum foil. Pulse crackers in a food processor. Transfer to a bowl; stir in pepper. Toss tenders in mustard, then dredge in crumbs. Arrange on pan. Spray tenders with cooking spray. Bake, turning once, until golden brown, 15 minutes.
Skillet-Braised Brussels Sprouts with Bacon and Shallots 4 servings
4 ounces bacon (4-slices), chopped fine 2 shallots, sliced thin 1 pound Brussels sprouts, stem ends trimmed, discolored leaves removed and halved through the stem ½ cup water Salt 1 tablespoon unsalted butter 1 tablespoon red wine vinegar Pepper
Cook the bacon and shallots together in a 12-inch skillet over medium heat until the bacon is crisp and the shallots are browned, about 10 minutes Transfer the mixture to a paper towel-lined plate to drain.
Add the Brussels sprouts, water and ½ teaspoon salt to the skillet and increase the heat to medium-high. Cover and simmer until the Brussels sprouts are bright green, about 9 minutes.
Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 5 minutes longer.
Turn off the heat, stir in the bacon mixture, butter and vinegar. Season with salt and pepper to taste before serving.
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