Orangey Herb and Oat-Crusted Chicken Tenders (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup quick-cooking oats |
2 tablespoons all-purpose flour |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/4 pounds chicken tenders (rib meat) or boneless, skinless chicken breasts cut into thin strips |
1/3 cup orange marmalade |
cooking spray |
Directions:
1. In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.
2. IF YOU'RE STOPPING HERE:
3. Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
4. WHEN YOU'RE READY TO EAT:
5. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot.
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