Everything Bagel Chicken Strips
TAKES: 30 min. MAKES: 4 servings I love the flavor of everything bagels, so I re-created it with traditional breaded chicken fingers. Serve them with your favorite dip. —Cynthia Gerken, Naples, FL 1 day-old everything bagel, torn 1/2 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese 1/₄ tsp. crushed red pepper flakes 1/₄ cup butter, cubed
1 lb. chicken tenderloins
1/2 tsp. salt
1. Preheat oven to 425°. Pulse torn bagel in a food processor until coarse crumbs form. Place 1/2 cup bagel crumbs in a shallow bowl; toss with panko, cheese and pepper flakes. (Save remaining bagel crumbs for another use.)
2. In a microwave-safe shallow bowl, microwave the butter until melted. Sprinkle chicken with salt. Dip in warm butter, then coat with crumb mixture, patting to help adhere. Place on a greased rack in a 15x10x1-in. pan.
3. Bake until golden brown and chicken is no longer pink, 15-17 minutes.
PER SERVING 246 cal., 12g fat (7g sat. fat), 85mg chol., 593mg sod., 6g carb. (0 sugars, 0 fiber), 30g pro.
TEST KITCHEN TIP One bagel will yield about 2 cups of crumbs.