I made this for dinner last night, and am planning on preparing it again for lunch tomorrow. Because, holy crap.
So, I’m shamelessly in love with the rosemary and olive oil Triscuit crackers with Muenster cheese – those specific crackers with that specific cheese is my favorite snack.
After staring at the chicken tender recipe on the back of the box for months and months and months I finally decided to try it. I found a simple chipotle mayonnaise recipe off AllRecipes, which I will most definitely be using for other things as well.
Ingredients:
- 1/4 cup flour
- 2 eggs, beaten
- 1 tbsp water
- 24 Rosemary and Olive Oil Triscuits, crushed
- 2 tbsp fresh parsley
- 10 – 12 chicken tenders (about 1 pound)
- 1/2 cup chipotle mayonnaise*
*Chipotle mayonnaise:
- 1/2 cup mayonnaise
- 2 chipotle chilies in adobo sauce
- 1 tbsp adobo sauce
The chipotles in adobo sauce you can get in a 7 oz can. You’ll definitely have some leftover after this recipe. Which is good, because you’ll most certainly be wanting to make more of this mayonnaise.
You’ll also need cooking spray or butter for greasing.
Preheat the oven to 350 degrees F.
Place flour in a shallow dish. Place eggs and water mixed together in a second shallow dish. Place crushed crackers and parsley in a third shallow dish.
Spray a foil-lined baking sheet with cooking spray. One by one, dip the chicken tenders into the flour, shaking off excess, then egg mixture, then cracker mixture; transfer to baking sheet.
Bake for 30 minutes, or until chicken is no longer pink inside.
When chicken is almost finished, create the chipotle mayonnaise, mixing the three ingredients together in a food processor. Or, I used my Ninja chopper, which is also how I crushed the crackers.
When chicken is ready, serve with chipotle mayonnaise dipping sauce.
Makes 2 servings, or you could serve as appetizers to a group.
