Tonight: Cheez-It Chicken Fingers and Skillet-Braised Brussels Sprouts (recipes)

[trof]

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.

[ChoralScholar]

1. oooh... that sounds good... EOM

[trof]

2. I'm hopin'. Two new recipes.

We're Guinea pigs tonight.

[KamaAina]

3. You do NOT bread chicken with Cheez-Its.

Everyone knows you bread chicken with CORNFLAKES. :hide:

[HopeHoops]

4. Drop the bacon and the brussels sprouts sound yummy!

Chicken parts - :puke: