A creative way to use matzo is to make it a crust for chicken tenders. This recipe is an easy dinner that the whole family will enjoy. If you have any leftovers, throw them into a salad or simply reheat them for an easy lunch. Kids love these, since they’re able to dip them in their choice of sauce, but they also taste amazing on their own! Don’t be afraid to add some chipotle chili pepper if you'd like to make them a little spicier.
Matzo-crusted Chicken Tenders
Recipe Type: Lunch/Dinner
Serving Size: 1 chicken tender
makes 12 servings
- Olive oil spray
- 5 sheets matzo
- 1½ tablespoons garlic powder
- 2 teaspoons parsley
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 pounds chicken breasts, trimmed and cut in half lengthwise to make 12
- 3 eggs
- Preheat oven to 375°F.
- Spray a baking sheet with olive oil.
- Place the matzo in a food processor. Pulse until it has broken up into small pieces.
- Transfer the matzo into a gallon-sized ziplock bag, then add all of the seasonings.
- Shake the bag until well combined.
- Whisk together the eggs in a medium-sized bowl.
- Dunk each piece of chicken in the egg, then place in the ziplock bag and shake.
- Transfer to the baking sheet.
- Once all of the chicken is on the pan, spray the top with olive oil. (This prevents the chicken from drying out.)
- Bake for 20 minutes.
|NUTRITIONAL INFO||PER SERVING|
|Calories||160 (30 from fat)|
|Carbohydrate||11g (1g dietary fiber, 0g sugar)|
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